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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 others. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. —Jodee Harding, Mount Vernon, Ohio
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    4 servings

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 diced process cheese (Velveeta)
  • 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.
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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