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1
Advance preparation: Cook and shred chicken breasts.
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2
Cook noodles until just tender, do not overcook or they will be mushy in final dish.
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3
Rinse in cold water.
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4
If storing noodles overnight, put in a pan of cold water in fridge.
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5
Chop peppers and onions.
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6
Heat broth.
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7
Add peppers and onion, cook till slightly softened.
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8
Add garlic, chili powder, and oregano.
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9
Stir constantly for 1-2 minutes.
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10
Turn heat to low.
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11
Pour in undrained stewed chopped tomatoes, corn, beans, macaroni, chicken, salsa and cheese.
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12
Reserve 3/4 cup cheese for topping the dish.
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13
Package 1/4 cup shredded cheese in each of 3 small freezer bags, label.
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14
Package 1/3 of prepared food into each of 3 large gallon freezer bags, label.
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15
Attatch cheese bag to meal bag.
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16
Day before serving: Pull meal from freezer and transfer to refridgerator to thaw.
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17
Serving day: Pour meal into a 13x9 casserole, top with cheese, and bake at 350 for 30 minutes, or until hot.
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18
Alternatively, pour meal into skillet, heat, top with cheese, and serve.
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19
You can use any variety of small noodle you have available.
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20
Try rotini, penne, farfalle, etc.
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21
Good additions/substitutions are green chilies, black beans, extra chili powder, red pepper flakes, or cayenne.
