1 1/2 to 2 pounds boneless skinless chicken, cubed (could leave out and make vegetarian)
1 bell pepper, chopped
1 onion, chopped
2 pounds 2% Velveeta, cubed
1 1/2 cups light sour cream
1 can cream of chicken (I used reduced fat - watch for allergens, can make your own)
1 can cream of celery or cream of mushroom (I used reduced fat - watch for allergens, can make your own)
1 (7-ounce) can diced green chilies (optional)
1/2 cup milk (I used 1%)
1-2 cloves garlic, minced
salt and pepper to taste
32oz noodles of your choice
Combine all ingredients except salt and pepper in a bowl.
EITHER: put into a gallon freezer bag and freeze for later.
OR: Dump everything into crockpot. Cook on low 6-8 hours.
Cook noodles according to package directions and add to cheese sauce and mix well. It will thicken as it cools.