Saturday, December 11, 2010

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.

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