The best part–this is a great recipe for freezing. And you can freeze it two different ways! Here’s what you need:
2-3 c. diced cooked chicken breast (I use 3 bags of Tyson Grilled and Ready Diced Chicken)
1 can chicken broth
1 onion, chopped
1 c. cheddar cheese
1/4 c. white wine or milk
1/2 c. slivered almonds
2 4-ounce cans sliced mushrooms, drained
1 can cream of mushroom soup
1/2 tsp. dried thyme
1 tsp. minced garlic
salt and pepper to taste
Freezer to Crock Pot
1. Put all ingredients except Parmesan cheese and spaghetti in a gallon freezer bag and freeze.
2. When you’re ready to eat it, just put the frozen ingredients in the Crock Pot. Cover and cook on low for 8 hours. Serve over spaghetti and top with Parmesan cheese.
For more Crock Pot recipes, check out the Crock Pot page!