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Main dishes

Monterey Chicken Pasta Bake

Monterey Chicken Pasta Bake recipe
photo by:kraft
Cheesy with shredded Monterey Jack and hearty with chicken, bacon and rigatoni, this family-pleasing pasta bake is ready for the oven in just 20 minutes.
time
prep:
20 min
total:
1 hr
servings
total:
8 servings

What You Need

3
cups  rigatoni pasta, uncooked
1/4
cup  butter
1
small  onion, finely chopped
1/4
cup  flour
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
1
pkg.  (7 oz.) KRAFT Shredded Monterey Jack Cheese, divided
3
cups  chopped cooked chicken
6
slices  OSCAR MAYER Bacon, cooked, crumbled
2
Tbsp.  KRAFT Grated Parmesan Cheese
1/2
cup  chopped tomatoes
1
Tbsp.  chopped fresh cilantro

Make It

HEAT oven to 350ºF.

COOK pasta as directed on package, omitting salt.

MEANWHILE, melt butter in large nonstick skillet on medium heat. Add onions; cook and stir 6 min. or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese; cook and stir 1 min. or until melted.

DRAIN pasta. Add to ingredients in skillet along with the chicken and bacon; mix well. Transfer to 13x9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Cover.

BAKE 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Substitute
Prepare using chopped cooked turkey.
Note
This is a great way to use leftover cooked chicken.
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