Country Chicken and Pasta Bake

Country Chicken and Pasta Bake

10 minute prep time? Leftover cooked chicken, jarred gravy and frozen vegetables make it possible!

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Any frozen vegetable mixture can be used, and with so many choices now available, we know you're likely to keep your favorites on hand.
When cooking pasta to be used in a casserole, cook only the minimum amount of time listed on the package because the pasta will continue to cook and absorb liquid while baking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 1030mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.