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| CHICKEN AND PASTA MEDLEY | |||
| Yields 6 | |||
| 1 (6 oz.) pkg. tricolor corkscrew pasta 3 cups cubed cooked chicken 1 can cream of broccoli soup mix 1 soup can milk 1/2 green bell pepper, cut into thin strips 1 (2 oz.) jar chopped pimiento 1 (5 oz.) can water chestnuts, drained, chopped 4 oz. cheddar cheese, shredded 1/4 cup grated Parmesan cheese 1/2 cup bread crumbs |
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| Cook pasta according to pkg. directions. Drain and rinse; drain again. Meanwhile, mix chicken, soup, milk, bell pepper, pimiento and water chestnuts in a bowl. Add pasta to bowl; mix. Preheat oven to 350. Add cheddar to chicken mixture; mix gently to combine. Spray a 9 x 13-in. baking dish with cooked spray. Spoon chicken mixture into prepared dish, spreading evenly. Sprinkle top of casserole with Parmesan and bread crumbs. Bake for 30 minutes or until golden brown. | |||