1 can (10 3/4 oz.) cream of chicken soup, undiluted
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 container (16 oz.) Breakstone's Sour Cream
1 can (8 oz.) mushrooms, drained
1 Tbsp garlic, minced
1 Tbsp dried chives
1 tsp black pepper, freshly ground
1/2 tsp dried tarragon
3 cups cooked, diced chicken
1 pkg (1 lb.) bow tie pasta, cooked to al dente & drained
1 cup Kraft Grated Cheddar Cheese
1/4 cup seasoned bread crumbs
Butter flavor cooking spray
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Let's Make It
Preheat oven to 350 degrees F. Coat a 9x13 baking dish with butter flavor spray. In a large bowl, combine soups, sour cream, mushrooms, garlic, chives, pepper, and tarragon. Add chicken and pasta to soup mixture and stir to coat well.
Pour into the baking dish. Place the grated cheese on top of the chicken mixture then sprinkle the bread crumbs on top.
Bake for 30-45 minutes or till bubbly and light brown on top. Let stand for 5 minutes before serving.