Summer break will be here before you know it. In the beginning, you have grandiose plans for all of the fun you’ll have with the kids. By the end of it, you’re willing to pay any amount of money for school to start back up. In both cases, dinner is the last thing you want to think about and this baked chicken and bacon Alfredo freezer meal doesn’t take any thought!
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[bctt tweet=”When dinner is the last thing you want to think about, pull out this delicious baked chicken and bacon Alfredo freezer meal. Throw it in the oven and done!” username=”diyadulation”]
A lot of people hate to use the stove or oven when summer rolls in. I’m not one of them. I have no problem throwing a freezer meal in the oven during the summer. Why? Because it frees up precious time for me. If I feel like it’s too warm in the house, then go outside. Still too hot? Hang out in the basement.
Let’s be honest. As long as you’re not holed up in a hot kitchen to make dinner, it’s not too bad anyway. This baked chicken and bacon Alfredo is the perfect meal to throw in the oven, set a timer, and forget it. It’s also a fantastic recipe for using up leftovers. I got my shredded chicken from the leftovers of a baked store chicken. You know, the pieces too small for anyone to decide worthy at the original dinner you ate it.
Baked Chicken and Bacon Alfredo Ingredients
- 12 oz. Box of Bow Tie Pasta
- 15 oz. Jar of 4 Cheese Alfredo Sauce
- 2.5 oz. Package of Bacon Crumbles
- 1.5 Cup Shredded Chicken
- Half Cup Diced Baby Bella Mushrooms
- Medium Zucchini, Diced
- 1 cup Shredded Mozzarella Cheese
Step 1
First, empty your entire box of bow tie pasta into a large glass mixing bowl.
Step 2
Then pour your bottle of Alfredo sauce into the bowl on top of the pasta.
Tip:
- If you have trouble getting all of your sauce out, add a couple of tablespoons of milk and shake in the jar. Then pour the rest of the sauce into the bowl.
Step 3
Next, add in your bacon crumbles to the mixture.
Step 4
Add your shredded chicken and diced zucchini to your mixing bowl as well.
Step 5
Lastly, add in your diced baby bella mushrooms.
Step 6
Use a spatula to thoroughly mix all of the ingredients together. Make sure the sauce is spread throughout otherwise your noodles will not cook during baking.
Step 7
Pour the mixture into freezer containers. We have a large family so we pour an entire batch into a lasagna dish. Split the mixture between two small round pans for 4 servings each meal.
Note:
- I love the pans at Dollar Tree for freezer meals. You can get multiple pans for only a dollar. Even better, it means easier clean up at the end of the meal. Double score!
Step 8
After your mixture is in your pans, spread your cheese evenly over the top.
Step 9
Then cover with foil and label for freezing.
To Cook After Freezing
- You can cook this frozen or you can put it in the fridge the night before and let it defrost before cooking. To cook it frozen, carefully pull off your label and bake, covered, at 350° Fahrenheit for 1.5 hours. Then remove the foil cover and bake an additional 15-20 minutes, until the cheese is bubbly.
- To cook your baked chicken and bacon Alfredo after it has defrosted, bake covered in the oven at 350° Fahrenheit for 40 minutes. Then remove the foil and bake for an additional 20 minutes until the cheese on top is bubbly.
We love to serve this baked chicken and bacon Alfredo freezer meal with delicious homemade garlic bread. This awesome dish is the perfect budget-friendly meal to keep on hand in your freezer for those busy summer days. Put it in the oven, set a time, and go back outside to play with the kiddos. Or, if it’s the end of summer and you’re just trying to make it through, throw it in the oven and take that bubble bath you so desperately need. You’ll thank yourself later for some meal prep now.
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Ingredients
-
12 oz. Box of Bow Tie Pasta
-
15 oz. Jar of 4 Cheese Alfredo Sauce
-
2.5 oz. Package of Bacon Crumbles
-
1.5 Cup Shredded Chicken
-
1 Medium Zucchini, diced
-
Half Cup Diced Baby Bella Mushrooms
-
1 cup Shredded Mozzarella Cheese
Instructions
- First, empty your entire box of bow tie pasta into a large glass mixing bowl.
- Then pour your bottle of alfredo sauce into the bowl on top of the pasta.
- Next, add in your bacon crumbles to the mixture.
- Add your shredded chicken and diced zucchini to your mixing bowl as well.
- Lastly, add in your diced baby bella mushrooms.
- Use a spatula to thoroughly mix all of the ingredients together. Make sure the sauce is spread throughout otherwise your noodles will not cook during baking.
- Pour the mixture into freezer containers. We have a large family so we pour an entire batch into a lasagna dish. Split the mixture between two small round pans for 4 servings each meal.
- After your mixture is in your pans, spread your cheese evenly over the top.
- Then cover with foil and label for freezing.
- To cook it frozen, carefully pull off your label and bake, covered, at 350° Fahrenheit for 1.5 hours. Then remove the foil cover and bake an additional 15-20 minutes, until the cheese is bubbly.
- To cook defrosted, bake covered in the oven at 350° Fahrenheit for 40 minutes. Then remove the foil and bake for an additional 20 minutes until the cheese on top is bubbly.
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