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
~Ensnare yourself in love