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
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.
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.
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.
Cover, and cook 20-25 minutes in a preheated 375 degrees F oven. Carefully remove, and enjoy!!!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.