Step 1

Cook pasta according to package directions; drain. Rinse with cold water until cool; drain again. In a large bowl combine cooked pasta, Cheesy Sauce, Shredded Chicken, frozen stir-fry vegetables, milk, tomato, Cajun seasoning, 2 cloves minced garlic, hot pepper sauce, and thyme. Transfer mixture to a 2-quart rectangular baking dish* or an 8x8x1 7/8-inch disposable foil baking pan.

Step 2

For crumb topping, in a food processor or blender combine panko, bacon, 1 clove garlic, and paprika. Cover and process or blend with on/off pulses until fine crumbs form. Sprinkle shredded cheese and crumb topping over pasta mixture. (To serve today, omit Step Continue as directed in Step 4, except bake, uncovered, about 30 minutes or until heated through and golden.)

Step 3

Cover baking dish with foil. Place casserole in a resealable freezer bag. Seal and freeze for up to 2 months. To serve, thaw in the refrigerator overnight (casserole may still be a bit icy).

Step 4

Preheat oven to 350°F. Bake, covered, for 1 hour. Bake, uncovered, about 15 minutes more or until heated through and golden. Let stand for 15 minutes before serving.