Chicken and Bows

1 package (16 oz) bow tie pasta
2 lb boneless skinless chicken breast, cut into strips
1 c chopped sweet red pepper
1/4 c butter, cubed
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
2 c frozen peas (I used one of peas drained)
1 1/2 c milk
1 tsp garlic powder
1/4 to 1/2 tsp salt
1/4 tsp pepper
2/3 c grated Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 min or until chicken juices fun clear. (I cooked the chicken in a skillet. I added the pepper when the chicken was almost done, I cut the chicken into chunk size pieces)
2. Stir in soup, peas, milk, garlic power, salt and pepper. Bring to boil. Reduce heat; simmer, uncovered, for 1-2 min or until heated though. Stir in cheese. Drain pasta; add chicken mixture.
3. Serve half of the mixture immediately. Cool remaining mixture; transfer to freezer container. Cover and freeze for up to 3 months.
*to use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3 qt microwave safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each)

Notes: I found that this did not have enough seasoning for us. I added more seasonings that we like. Next time I think I will use cream of mushroom soup instead of the chicken.

Chicken French Bread Pizza

1 loaf (1 lb.) French bread
1/2 c butter, softened
1/2 c shredded chedder cheese
1/3 c grated Parmesan cheese
1 c shredded mozzarella cheese
1 garlic clove, minced
1/4 tsp Italian seasoning
1 can (10 oz) chunk white chicken, drained and flaked
1/2 c chopped sweet red pepper
1/2 c chopped green onion

1. Cut bread in half length and width wise. In small bowl, combine butter, garlic and Italian seasoning. In another small bowl combine cheeses.
2. Spread butter over bread. Top with cheese, chicken, pepper and onions.
3. Place on baking sheet.
4. Bake at 350 for 10-12 min or until cheese is melted. Cut into smaller pieces if desired.

notes: I found out that 1/2 c red pepper is a bit much for us, next time I will use less. I will also try this with other veggies.