Friday, October 9, 2009

Baked Chicken Cheddar Pasta

2 to 3 cups boiled chicken, cubed
Cook one box of your choice of pasta, drain. (I use wheat.)
To the noodles add;
1 t fresh thyme
1/2 t black pepper
3/4 t salt
1 can cream of chicken soup
2 1/2 cans milk
1/2 cup Parmesan cheese (or Parmesan/Romano mix)
2 cups shredded cheddar
add chicken
May need to add more milk. Stir and pour into 9x13. Top with 1 cup finely processed bread crumbs. (I keep some from my homemade bread in the freezer.) Sprinkle with parsley. Drizzle 4 T melted butter over. Bake at 350 until heated through and bread crumbs are lightly browned.
*Served here with Butter-Mapled Carrots and green peas.

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