This easy casserole starts with a box of shells and cheese, and becomes a main dish casserole with diced cooked chicken and frozen vegetables. The casserole is topped with buttery bread crumbs and baked to perfection.
Ingredients:
- 1 package Kraft Velveeta Shells and Cheese
- 1 can cream of chicken soup
- 2 to 3 cups cubed, cooked chicken
- 1 tablespoon of olive oil
- 1 small onion
- 1/2 cup chopped celery
- 2 tablespoons chopped roasted red pepper or pimiento
- 1 cup frozen mixed vegetables, thawed
- buttered bread crumbs (about 2 slices of bread, crumbled and tossed with about 2 to 3 teaspoons of melted butter)
Preparation:
Prepare shells and cheese as directed; stir in cream of chicken soup and chicken. In a skillet, saute onion and celery in oil until softened. Add mixed vegetables and red pepper or pimiento. Combine with shells and cheese mixture; spoon into a lightly buttered casserole. Top chicken pasta casserole with buttered bread crumbs. Bake at 350° for 30 to 40 minutes.
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