Pasta Chicken Cheese Casserole

1-1/2 cups uncooked medium shell pasta

2 tablespoons 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 VELVEETA Pasteurized Prepared Cheese Product diced

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon paprika

1-1/2 cups cubed cooked chicken breast

3 tablespoons dry bread crumbs

1 tablespoon butter, melted

 

Cook pasta according to package directions. Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth.
   Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the soup, cheese and seasonings. Cook and stir for 5 minutes or until cheese is melted.
   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 the top. Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 2-4 servings.