Cheesy Chicken 'n' Shells |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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When our friend served us this entree, I asked her for the recipe right away. It was so good, I thought I would share it with other. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. It's great served as either a side dish or a main course. Ingredients:
1-1/2 cups uncooked medium shell pasta |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup water |
1-1/4 cups chicken broth |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup diced process cheese (velveeta) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon poultry seasoning |
1/8 teaspoon paprika |
1-1/2 cups cubed cooked chicken |
3 tablespoons dry bread crumbs |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 350°. Cook pasta according to package directions.
2. Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add soup, cheese and seasonings. Cook and stir 5 minutes or until cheese is melted.
3. Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2 qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, 30 minutes or until golden brown. Yield: 2-4 servings.
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