Cheesy Chicken 'n' Shells

By Addie

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 other. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. It's great served as either a side dish or a main course.

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 process cheese (Velveeta), diced
• 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

Preparation

Step 1

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 for 2 minutes or until thickened. Reduce heat; add the soup, cheese and seasonings. Cook and stir for 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 the top. Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 2-4 servings.
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REVIEWS:

Very good! wouldn't change a thing!

The cheese sauce is absolutely delicious. Overall, the recipe is great. I added double the amount of salt (used reduced sodium broth to control salt content) and pepper and add a dash of red pepper.

It was alright but pretty average. I didn't add salt and it was still a little salty.

This is very good and pretty simple. I substituted whole wheat rotini for the semolina shells. I've made it several times for our fellowship, using a crockpot. Cook the pasta for a few minutes less than directed on the pkg. so it's not soggy.