“Chicken & Vegetable” Pasta Casserole

A warm & hearty "all in one" meal. Make it with any vegetable or meat of your choice. The water chestnuts do add a nice crunch.

Ingredients:

2 cups pasta (corkscrew shape)

1 10 oz can -cream of mushroom soup

1 /2 cup milk

1 small can sliced water chestnuts

1/ 4 cup green beans

1 /2 cup carrots

1 /4 cup yellow squash

1 / 4 cup broccoli

2 cups cooked chicken - cut in cubes

1 /2 cup grated parmesan cheese

1/ 2 cup shredded cheddar or cheddar, mozzarella blend cheese

freshly ground black pepper

salt to taste

Preparation:

• Cook pasta in salted boiling water until 3 / 4 th done. Drain and set aside.
• Preheat oven to 400 F.
• Stir milk, soup, vegetables, chicken, salt, pepper, parmesan cheese and the cooked pasta into a casserole dish.
• Cover with aluminum foil and bake for 25 mins.
• Remove foil, sprinkle shredded cheddar cheese and return uncovered to the oven for 3 mins - until cheese melts.
• Serve hot.

Tips:

Use your choice of frozen vegetables - 1 1/2 cups.

Ease of preparation: Easy

No. of servings: 4

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