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One Pot/One Pan Chicken Pasta
One Pot/One Pan Chicken Pasta

One Pot/One Pan Chicken Pasta

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
5 cups water
3 chicken breasts
2 cups uncooked pasta shells
2 cups frozen vegetables, assorted (I like a Tuscan variety)
1 can tomato soup
1 cup Kraft Shredded Cheese, divided
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Let's Make It
1
Bring water to a boil, cook chicken completely, removing when cooked. Set aside, reserving the water. Add the uncooked pasta to that water, cook until fork tender. Remove the pasta shells with a pasta spoon, reserving the same water boiling in the pot.
2
Place the cooked pasta shells into the bottom of a greased glass casserole dish. Place the frozen vegetables into the boiling water, cooking to desired tenderness. Remove them with a pasta spoon, reserving the same boiled water. Layer the cooked vegetables on top of the pasta shells.
3
Empty the can of tomato soup into the remaining boiling water, and simmer until it coats the back of a spoon. Shred the cooked chicken, and layer on top of the vegetables. Sprinkle 3/4 cup of the shredded Kraft Cheese on top of the chicken. Pour the reduced soup over the casserole. Sprinkle remaining cheese over the casserole.
4
Cover, and cook 20-25 minutes in a preheated 375 degrees F oven. Carefully remove, and enjoy!!!
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