1 cup butter
2-pint heavy whipping cream (4 cups)
8 ounces cream cheese
2 Tablespoon garlic powder
4 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 cup grated parmesan cheese
6 chicken Breasts
2 cup Shredded Mozzarella or Italian Blend cheese
Cook chicken breasts and cut into bite sized pieces
Cook the pasta until it is a little under done.
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
Mix this sauce with the pasta and Parmesan cheese in a bowl.
Spread the casserole out in 2 9×13 and 2 loaf pans or 9 x 9.
Top the 2 large pans with the chicken and then top them all with shredded cheese. Bake one with and one without chicken at 350 degrees for 30 minutes. Freeze the other two.
Modified from the recipe at The Taylor House
Total Cost: $17.67 ÷ 3 = $5.89 or $11.68 per meal
32 ounces of Pasta, $2.30
1 cup butter, $1.50
2-pint heavy whipping cream (2 cups), $1.99
8 ounces cream cheese, .54¢
2 Tablespoon garlic powder, .48¢
4 teaspoon Italian seasoning, .45¢
1 teaspoon salt, .10¢
1/2 teaspoon pepper, .5¢
2 cup grated parmesan cheese, $3.38
6 chicken Breasts (3 lbs.), $5.64
2 cup Shredded Mozzarella or Italian Blend cheese, $1.24
Total Cost: $17.67 ÷ 3 = $5.89 or $11.68 per meal
32 ounces of Pasta, $2.30
1 cup butter, $1.50
2-pint heavy whipping cream (2 cups), $1.99
8 ounces cream cheese, .54¢
2 Tablespoon garlic powder, .48¢
4 teaspoon Italian seasoning, .45¢
1 teaspoon salt, .10¢
1/2 teaspoon pepper, .5¢
2 cup grated parmesan cheese, $3.38
6 chicken Breasts (3 lbs.), $5.64
2 cup Shredded Mozzarella or Italian Blend cheese, $1.24
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