Chicken Supreme Casserole

By Susan52

Ingredients

• 6 cups water
• 1 1/3 cups dried bow tie or rotini pasta (6 ounces)
• 1 16 ounce packagefrozen sweet pepper and onion 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 or salad dressing
• 1 teaspoon salt-free lemon-pepper seasoning
• 1 cup cubed cooked chicken breast*
• French bread, cut into chunks and toasted (optional)
• Cracked black pepper (optional)

Details

Preparation time 15mins

Preparation

Step 1

Preheat oven to 350 degrees 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; drain. Rinse with cold water; drain again. Set aside.

In a large bowl stir together cream of chicken soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer mixture to a 2-quart square baking dish.

Bake, covered, for 30 minutes; stir. Uncover; bake for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. If desired, top with French bread pieces and cracked black pepper.

Tip:•Because 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.