Chicken Medley Casserole
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- 1/2 lb
- farfalle (bow tie) pasta
- carrots, chopped
- cooked all- white meat chicken nuggets
- cooked all white meat chicken fingers
- cooked all white meat popcorn chicken
- (10.75 ounce) can cheddar cheese soup
- 1 c
- 1/2 c
- crumbled bacon bits
- (8 ounce) package shredded cheddar-monterey jack cheese blend
1Fill a large pot with lightly salted water and bring to
a rolling boil.Stir in bow tie pasta and return to a boil.Cook uncovered,stirring occasionally,until tender but still slightly firm,about 12 minutes.Drain well and set aside.
2Preheat oven to 350 degrees F.
Spray a 9x13-inch baking dish with cooking spray.
Whisk cheddar cheese soup with milk in a bowl until smooth.Spread the cooked bow tie pasta over the bottom of the baking dish,add chicken nuggets and carrots over the pasta,mix well.Pour about 1/4 of the soup mixture over the pasta,stirring gently to coat pasta with soup.Lay chicken fingers and popcorn chicken over the pasta.Sprinkle with crumbled bacon bits over chicken and pasta mixture.
3Pour remaining soup mixture evenly over casserole,being sure it soaks through to the bottom of the dish.Top casserole with shredded cheddar-monterey jack cheese.Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling,about 35 minutes.