Chicken and Pasta Medley
This is a great way to use left over chicken for a hearty dinner in a hurry. Each chicken breast will yield about 12 cup chopped chicken. A 312-pound chicken will yield 3 cups cubed cooked chicken.
6 oz tricolor corkscrew pasta
3 cup cubed cooked chicken
10 oz milk
1/2 green bell pepper, thin strips
2 oz pimiento
5 oz water chestnuts, drained, chopped
4 oz Cheddar cheese
1/4 cup Parmesan cheese, grated
1/2 cup bread crumbs
Cook pasta according to package directions. Drain and rinse; drain again. Meanwhile, mix chicken, soup, milk, bell pepper, pimiento and water chestnuts in a bowl. Add pasta to bowl; mix.
Preheat oven to 350°F. Add Cheddar to chicken mixture; mix gently to combine. Spray a 9 x 13-inch baking dish with cooking spray.
Spoon chicken mixture into prepared dish, spreading evenly.
Sprinkle top of casserole with Parmesan and bread crumbs. Bake for 30 minutes or until golden brown.
Pasta will cook more quickly and evenly when placed in a large pot of boiling water. When using pasta in a casserole recipe, reduce the cooking time by approximately 4 minutes. The pasta will cook further when it is baked.