Quick 'n Easy Raid Your Pantry Whole Wheat Baked Chicken Noodle Pasta Recipe
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Category: |
Category: |
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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)
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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.) |
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Number Of
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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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