CHICKEN SUPREME CASSEROLE

CHICKEN SUPREME CASSEROLE
CHICKEN SUPREME CASSEROLE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    cups water

  • 1 1/3

    cups dried bow tie or rotini pasta (6 ounces)

  • 1

    16-ounce package frozen pepper stir-fry vegetables

  • 1

    10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup

  • 1 1/4

    cups fat-free milk

  • 3

    tablespoons light mayonnaise

  • 1

    teaspoon salt-free lemon-pepper seasoning

  • 1

    cup cubed cooked chicken breast (6 ounces)*

  • 1/4

    cup sliced green onions

Directions

Preheat oven to 350°F. In a large saucepan, bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm (al dente); drain. Rinse with cold water; drain again. Set aside. In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish. Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions. Test Kitchen Tip: Since using a packaged, cooked chicken product will increase the sodium, it is best to cook your own chicken breasts to use in this recipe. You may grill, roast, or poach the chicken.

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