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
Preparation
Step 1
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.