Country Chicken and Pasta Bake

 

2

cups uncooked radiatore (nuggets) pasta (6 oz)

3

cups cubed cooked chicken

2

jars (12 oz each) chicken gravy

1

bag (1 lb) frozen broccoli, carrots and cauliflower

1/4

teaspoon dried thyme leaves

1/4

teaspoon salt

1/2

cup herb-seasoned stuffing crumbs

2

tablespoons butter or margarine, melted

• 1 Heat oven to 375°F. Cook and drain pasta as directed on package using minimum cook time.
• 2 In ungreased 2 1/2-quart casserole, mix pasta and remaining ingredients except stuffing and butter.
• 3 Cover casserole; bake 20 minutes. Uncover and stir casserole. In small bowl, mix stuffing and butter; sprinkle on top. Bake uncovered about 10 minutes longer or until hot and topping is brown.