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Chicken and Bows Recipe

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“I first made this recipe when I was a professional nanny,” writes Danette Forbes of Overland Park, Kansas. “It comes together quickly at dinnertime when the kids are hungry.”

This recipe is:

Healthy

Quick

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12 Servings
Prep/Total Time: 25 min.

Ingredients

1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.
Serve half of the mixture immediately. Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each).

Nutrition Facts: 1-1/3 cups equals 357 calories, 12 g fat (5 g saturated fat), 64 mg cholesterol, 636 mg sodium, 37 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 2 fat.

Chicken and Bows published in Simple & Delicious September/October 2007, p41

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Reviews for Chicken and Bows (8)

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Chicken and Bows

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Reviewed on Oct. 20, 2009 by rcpark

Very good casserole - made it at a make and take casserole class - Freezes well

Reviewed on Sep. 30, 2009 by croxtok

This recipe is similar to another one that I make. Take out the milk and add some chicken broth, sour cream, and a tsp. of Worchestershire Sauce. Top with seasoned breadcrumbs and shredded cheese and bake for about 45 minutes. My family loves it.

Reviewed on Sep. 30, 2009 by MPerfection

It's okay the way it is but I added some Cheese Whiz to ours & stirred it up & it came out so good. More flavorful IMO.

Also it made way more than I thought it would. I guess I'll be freezing the rest. Next time I'll half the recipe.

Reviewed on Sep. 19, 2009 by JANBRAN

I have made this delicious dish several times. When my son comes home from college, this is one that I always make for him.

Reviewed on Jan. 30, 2009 by cntbailey

This dish was easy and delicious! I will be making this one again :)

Reviewed on Jan. 24, 2009 by mangell

Very good. I can't wait to see how the frozen batch heats up.

Reviewed on Sep. 27, 2008 by Jdenjerelle

My kids enjoy this recipe so much!!! In addition to the cream of chicken soup I add a can of cream of mushroom soup. It is delicious!!

Reviewed on Jul. 14, 2008 by suburbanmom

Made a half batch.

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Chicken and Bows Recipe

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Ingredients