Tuesday, August 06, 2013

Tasty Tuesday: Cheddar Chicken with Pasta

I know August is a hot month for most of us, and cooking is the last thing on our minds. Here's a recipe I found in a Taste of Home magazine that is relatively simple and the cook time is super-short. You can even make it ahead of time and pop it in the oven when you get back from a day at the beach!

Cheddar Chicken with Pasta


7 oz of your favorite type of pasta (ex: spaghetti - broken; shells; rotini; bowtie; etc)

2 cups cubed cooked chicken

2 cups (8 oz) shredded cheddar cheese, divided

1 can (10 3/4 oz) condensed cream of chicken soup

1 cup milk

1 tablespoon diced pimentos, optional

1/4 teaspoon salt

1/4 teaspoon pepper


Cook pasta according to package directions.

Meanwhile, in a bowl, combine the chicken, 1 cup of cheese, soup, milk, pimientos, salt and pepper. 

Drain spaghetti; add to chicken mixture and toss to coat.

Transfer to a greased casserole dish (13x9x2).

Sprinkle with the remaining cheese.

Bake, uncovered in a 350 degree oven for 20 - 25 minutes or until heated through.

Serves 6 - 8 

Happy cooking!

Ayla Ruse
~Ensnare yourself in love

No comments:

Post a Comment