Italian Chicken Alfredo Crockpot

1 1/2 lbs boneless skinless chicken breasts
16 oz. noodles (cooked separately)
4 oz. can of mushrooms (drained)
¾ tsp dried basil
¾ tsp garlic powder
1 c. shredded mozzarella or 3/4 c. grated parmesan
1 jar alfredo sauce (approx. 12 oz.)

Mix alfredo sauce, mushrooms, & seasonings. Pour over chicken in freezer bag. Attach bag of cheese. Freeze.

To cook from frozen: Defrost completely or add 2 hours to cook time. Empty bag into crock pot and stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done, cook pasta separately, drain and add to crock pot. Stir thoroughly. Sprinkle cheese on top, cover and heat for additional 10 minutes or until cheese is melted. Delicious served with steamed broccoli, fruit (if you're lazy like me it's just a wedge of cantaloupe or a snipped bunch of grapes! :-), and garlic bread.