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Cheesy Chicken 'n' Shells

Cheesy Chicken 'n' Shells
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.
2-4 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 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 process cheese (Velveeta), diced
  • 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

  • Preheat oven to 350°. 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 2 minutes or
  • until thickened. Reduce heat; add soup, cheese and seasonings. Cook
  • and stir 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 top. Bake, uncovered, 30 minutes or until
  • golden brown. Yield: 2-4 servings.
© Taste of Home 2013

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Cheesy Chicken 'n' Shells (continued)

Nutrition Facts: 1 serving (1 cup) equals 429 calories, 16 g fat (7 g saturated fat), 70 mg cholesterol, 1,304 mg sodium, 44 g carbohydrate, 2 g fiber, 27 g protein.
© Taste of Home 2013