Cheesy Chicken and Pasta Casserole Recipe
in Chicken Recipes on Tuesday, September 13, 2011
This casserole recipe is super easy to make. You can substitute the frozen vegetables with canned vegetables and use whatever shredded cheese you prefer to use.
4 large boneless skinless chicken breasts
(or 6 smaller boneless skinless chicken breasts)
1 can Campbell's Cream of Chicken Soup (98% fat free)
1 1/3 c. hot water
3/4 cup partially cooked elbow macaroni's
1/2 tsp. onion powder
1/4 tsp. black pepper
1 cup of frozen peas
1 cup of frozen green beans
Mrs. Dash Seasoning
1/2 cup shredded Cheddar Cheese
Stir soup, water, partially cooked elbows, pepper, green beans and peas in a large bowl. Pour mixture into a large rectangular baking dish. Rinse chicken breast halves and place on top. You can season them as desired, I sprinkled them with Mrs. Dash seasoning. Bake in a 350 degree oven for 60-70 minutes until chicken is done. Remove and sprinkle with shredded cheese and place back into the oven for 5 mins. or until cheese is melted. Let cool for 10 minutes before serving.
This entry was posted on Tuesday, September 13, 2011 at 11:02 AM and is filed under Chicken Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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