Chicken and Pasta Casserole
Dish up some good taste with this delicious, complete meal your family will eagerly come to the table to enjoy.
2 cups small shells pasta, uncooked (or any small pasta)
3 cups cooked chicken, cut into cubes
2 jars (12 oz. each) chicken gravy
1 bag (16 oz.) frozen broccoli, carrots and cauliflower mix
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup herb-seasoned stuffing crumbs
3 tablespoons butter or margarine, melted
1. Preheat oven to 375 degrees F. Cook pasta according to package directions and drain. Pour into an ungreased 2-1/2 or 3 quart casserole. Add chicken, gravy, vegetables, thyme, salt and pepper. Mix well.
2. Cover casserole with aluminum foil and bake 20 minutes. Uncover and stir. In a small bowl, mix stuffing crumbs and melted butter; sprinkle on top of casserole.
3. Bake uncovered for 10 minutes longer or until hot and topping is browned. Serves 6.
