"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Quick 'n Easy Raid Your Pantry Whole Wheat Baked Chicken Noodle Pasta Recipe

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This recipe for Quick 'n Easy Raid Your Pantry Whole Wheat Baked Chicken Noodle Pasta, by , is from Our Family and Friends Cookbook - 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Glass
Added: Wednesday, December 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
* 1 bag (1 lb / 16 oz) whole wheat spiral or corkscrew pasta (I used Hodgson Mill©)
* 1 can Cream of Mushroom soup (I used 98% Fat Free)
* 1 can Cream of Chicken soup (I used 98% Fat Free)
* 2 small 8.5 oz. cans of early/young peas, drained, or 1 small bag frozen peas
* 4 chicken breasts, cubed (I used frozen chicken breast that I thawed)
* Shredded cheese (mine was cheddar and mozzarella)
* Butter (I used Smart Balance© Light Buttery Spread)

Directions:
Directions:
1. Thaw chicken breasts (as necessary) and cube/cut into bite size chunks.

2. Cook/Boil pasta per package instructions for 1/2 time suggested and drain. (Mine said to cook 10-12 minutes, I cooked for 6 minutes.)

3. Preheat oven to 350º.

4. Combine in casserole dish (mine was a 9 x 13 glass dish) ALL ingredients. The butter I used 3 or 4 heaping tablespoons and 3 or 4 large handfuls of cheese. (As it may overflow, I mixed by hands, goopy but fun.)

5. Bake in 350º oven for approximately 25 - 30 minutes, sprinkling additional cheese on top for last few minutes, as desired.

6. Removed and stir. Season to taste. (I seasoned with salt and pepper, lemon pepper (optional), and a little Cavender's All Purpose Greek Seasoningº.)

Number Of Servings:
Number Of Servings:
4 - 6 (with leftovers)
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I wanted an easy casserole. I'd never made one, so this is what I threw together with what I had in my pantry. It would be easy to substitute ingredients to fit your taste. If you don't like mushrooms, use a different cream soup. Don't like peas? Try corn or even broccoli. Use whatever cheese, and even type of pasta. It's very versatile.

 

 

 

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