1 can (10 ¾ oz.) Condensed Cream of Mushroom Soup
¾ cup milk
¼ cup grated Parmesan cheese
1/8 tsp. Garlic powder
1/8 tsp. pepper
2 cups broccoli florets (I use frozen)
2 medium carrots, sliced (I use frozen pre-cut carrots)
2 ½ cups cooked corkscrew or elbow macaroni
2 cans (5 oz. each) Chunk White Chicken, drained
To freeze: Dump all ingredients except macaroni and chicken into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: Place thawed dinner in a pot over medium heat, heat to a boil. Cover and cook over low heat 20-30 min. or until vegetables are tender-crisp, stirring occasionally (it won’t actually take this long, since the veggies have been frozen). Stir in macaroni and chicken and heat through.