Hi Patricia! Welcome!
Yes, the cream soups can be frozen in a casserole and reheated in the microwave.
Here is an example of a recipe I use;
Chicken and Bows
1 package bow tie pasta(16 ounce)
2 pounds boneless skinless chicken breasts , cut into strips
1 cup sweet red pepper, chopped
1/4 cup butter, cubed
2 cans condensed cream of chicken soup(10-3/4 ounces, each)-undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile , in a Dutch oven, cook chicken and red bell pepper in butter over medium heat 5-6 minutes or until chicken juices run clear.
Stir in the soup , peas, milk, garlic powder, salt and pepper. Bring to a boil . Reduce heat;simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta ;add to chicken mixture and toss to coat.
Either serve mixture immediately or cool and transfer to freezer containers. Cover and freeze up to three months.
To use, thaw container in the fridge overnight and microwave unti heated through, stirring once.
This recipe is very yummy and makes alot.
Hope this helps!
--
Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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Edited by 2864590 at 05/03/2008 3:00 PM
