chicken bacon shells (freezer stock)

2 packages of XL shell noodles

2 alfredo sauce

4 LG chicken breast cooked and diced

2 packages of bacon cooked and diced

2 containers of cherry tomatoes

Or 2 cans diced tomatoes (drained)

2 green peppers dices

1 onion diced

3 stalks celery diced

Salt

Pepper

Garlic

Italian seasoning

Parmesan cheese

6 to 8 slices provolone cheese

1 cup toasted bread crumbs

foil pans with lids to fit YOUR meal size

Boil shell noodles to non rigid

And cool on a clean towel.

Place cooled to touch noodles

Into a bowl of water to avoid stickiness.

In large bowl

Mix both meats with 1 jar of alfredo

In a food processor

Lightly chop tomatoes, celery, onions, peppers then add spices.

In foil pans add a little sauce to avoid sticking.

Now stuff all the shells with the meat mixture

And place in foil pans in logical amounts for YOUR family.

Cover each set of pasta shells with whatever

Alfredo sauce is left.

Then spoon the veggie mixture over them

Top with provolone.

Divide bread crumbs into enough snack Ziploc bags for as many pans as you made. Tape to top before freezing.

Place lids in place and tuck into Ziploc bags.

Freeze.

Bake from frozen (add breadcrumbs now) 

at 350 for 1 hour.

I DO NOT serve this alone.

This is always served with an additional pasta, garlic bread and salad.

"Bon appetit!"