Chicken Primavera

**This is a half recipe**
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 flowerets (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 OR 2 cups shredded chicken

ASSEMBLY:  Dump all ingredients except macaroni into 1 gallon Ziploc freezer bag.  Lay flat in freezer.

COOKING:  Place thawed dinner in a pot over medium heat, heat to a boil. Cover and cook over low heat 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.

Sweet and Sour Chicken

1- 8 oz. Fat Free French Dressing
1- 8 Oz. can Jelly (whole) cranberry sauce
1 package – Dried Onion Soup Mix
4 Boneless Chicken Breasts (you can add more or less – cut into cube pieces)
2-3 cups of stir-fry vegetables

ASSEMBLE:  Dump all ingredients into 1 gallon Ziploc freezer bag.  Lay flat in freezer.

COOKING:  Mix all ingredients in a 13 x 9 glass pan. Cover with tin foil.  Bake 350 degrees for 45 minutes.  Stir and serve over rice or noodles.