Taste of Home
Cheesy Chicken ‘n’ Shells
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 4 servings.
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 others. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. —Jodee Harding, Mount Vernon, Ohio
Ingredients
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1-1/2 cups uncooked medium shell pasta
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2 tablespoons all-purpose flour
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1/4 cup water
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1-1/4 cups chicken broth
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1/2 cup diced process cheese (Velveeta)
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon poultry seasoning
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1/8 teaspoon paprika
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1-1/2 cups cubed cooked chicken
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3 tablespoons dry bread crumbs
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1 tablespoon butter, melted
Directions
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1.
Preheat oven to 350°. Cook pasta according to package directions.
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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.
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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.
Nutrition Facts
1 cup: 429 calories, 16g fat (7g saturated fat), 70mg cholesterol, 1304mg sodium, 44g carbohydrate (4g sugars, 2g fiber), 27g protein.
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