I’m really enjoying this Freezer Meal Friday thing. Today’s meal is one of our new favorites: Crock Pot Chicken Noodle Casserole.
It’s actually supposed to be a soup, but the noodles absorbed so much liquid that it turned into a casserole. And I think I prefer it that way.
If you have something you want to contribute to Freezer Meal Friday, feel free to email me!
Crock Pot Chicken Noodle Casserole
- 1 lb chicken breasts
- 2 cans cream of chicken soup (10.75 oz each)
- 1/2 cup coconut oil (butter or margarine will also work)
- 5 cups chicken broth
- 1 box (13.25 oz) penne pasta
- 2 tsps parsley
- 1/2 tsp sage
- 1/4 tsp black pepper
- 1/2 tbsp onion powder
- 1 tsp garlic powder
- 2 bags frozen mixed vegetables
- 1/2 head of broccoli florets
Step 01: Combine everything except noodles in the crock pot. Cover and cook on low for 7 hours. Remove the chicken, shred, and put it back in the crock pot. Add the noodles, and cook for another hour.
This starts out looking like soup, but turns into a casserole-like dish once the noodles are cooked. Hence the name. If you want to make it look more like a casserole, sprinkle some bread crumbs on top and stick it under the broiler for a minute or two.
I love this dish! So does Zach, actually. I think this is his new favorite crock pot meal.
Freezer Friendly Tips:
- Obviously, you do not freeze the noodles with the rest of the meal. Everything else can go into the bag as usual.
- This can be frozen for 4-6 months.
- Give the bag a couple days to thaw before trying to dump it into your crock pot.
Budget Friendly Tips:
- If you want to use a cheaper part of the chicken (thighs, drumsticks, or split-breast), go for it. Even bone-in will work, because you have to remove the chicken from the pot to shred it. You can remove the bones as you go along.
- You can use fresh vegetables, but since frozen bags are $1 each at Kroger, I just use those. However, if you’re divvying up the vegetables to freeze multiple meals, fresh will probably be cheaper in the long run.