CHEYENNE'S CREAMY CHEESY CHICKEN CASSEROLE
My 18 year old daughter was bored and came up with this particular recipe. I'm sure there are plenty of similar recipes out there, but this Mama's proud of her little girl's creativity.
Provided by Angela Lockard
Categories Casseroles
Time 1h
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350*
- 2. Boil chicken breasts, adding soul (sp?) seasoning to taste. Remove chicken and cube after cooled a bit.
- 3. Simmer cream of mushroom soup in med. saucepan over med. heat. Add milk and stir until smooth. Add 2 cp. of shredded chedder cheese and stir until smooth. Note: See step 7
- 4. Meanwhile, cook and drain pasta.
- 5. Completely drain veg-all.
- 6. Pour soup mixture into lg. bowl. Add veg-all, stirring until well mixed. Add cooked pasta, again stirring until well mixed.
- 7. Pour mixture into 9x13 glass casserole dish. Sprinkle remaining cheese on top. Note: you may add all the cheese to the soup mixture rather than sprinkling it on top.
- 8. Cook at 350* for approx. 30 minutes.
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