chicken breasts, halved, boneless and skinless
tomatoes, canned with juice
chicken bouillon cube
onions, small, frozen whole
1Cook noodles according to the directions on the package, except use 4 cups of hot water in a large pan.
2Drain and rinse with cold water, and drain again.
3Meanwhile, slice the chicken into 3/4-inch strips.
4Spray a cold, large non-stick skillet with cooking spray, add the chicken and cook over medium-high heat just until tender and no longer pink (about 4 minutes) turning the pieces occasionally.
6Cut up the tomatoes but remember to save the juice.
7In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic and basil.
8Cook and stir over medium-high heat until the mixture thickens and is bubbly.
9Cook and stir for another 2 minutes.
11Stir in the chicken and the onions.
12Spoon the pasta to one side of 4 individual shallow baking dishes*.
13Spoon the tomato-chicken mixture on the other side.
14Cover with clear plastic wrap and then foil.
15Seal, label and freeze.
16RE-HEATING: Conventional oven: Remove plastic wrap.
18Bake frozen casserole, covered, in a 375 oven for 1 hour or until heated through.
19Microwave oven: Remove foil. Cover with vented plastic wrap or wax paper.
20Cook on 70% power (medium-high) for 9 minutes (1 serving) or 16-18 minutes (2 servings) or until heated through, turning the dishes once.
21*Use microwave-safe dishes if the casseroles will be reheated in the microwave.