/ Main Dishes
Cheyenne's Creamy Cheesy Chicken Casserole
6 to 8 depending on your appitite
chicken breasts, boneless and skinless
cheddar cheese, shredded
cream of mushroom soup
bow-tie pasta, cooked and drained
How to Make Cheyenne's Creamy Cheesy Chicken Casserole
2Boil chicken breasts, adding soul (sp?) seasoning to taste. Remove chicken and cube after cooled a bit.
3Simmer 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
4Meanwhile, cook and drain pasta.
5Completely drain veg-all.
6Pour soup mixture into lg. bowl. Add veg-all, stirring until well mixed. Add cooked pasta, again stirring until well mixed.
7Pour 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.
8Cook at 350* for approx. 30 minutes.
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About Cheyenne's Creamy Cheesy Chicken Casserole