Pantry Staples - Baked Pasta with Chicken

Renée **II**

By
@ReneeCooks

This is a cinch to make anytime you need to feed a hungry family and you’re pressed for time – as long as you have leftover chicken or you could use a store bought rotisserie chicken. Most other ingredients you can keep right on your pantry shelf.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

1 (8 oz.) pkg. pasta
1 (4 oz.) can sliced mushrooms, drained
1 ½ cups diced cooked chicken
1 can cream of mushroom soup
1 cup chicken broth
1/3 cup milk
1 (2 oz.) jar pimentos
1 (2.5 oz.) can sliced black olives, drained
1/8 tsp. ground black pepper
1 cup american cheese, diced

Step-By-Step

1Preheat oven to 350°. Butter a 2½ baking dish and set aside.
2Cook pasta according to package directions, drain and return to pot.
3Add the drained mushrooms, cooked diced chicken, mushroom soup, chicken broth, milk, pimentos, drained olives, pepper and cheese. Mix well.
4Pour into buttered baking dish.
Bake for 45 minutes or until hot and bubbly.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American
Hashtag: #comfort-food