10 minute prep time? Leftover cooked chicken, jarred gravy and frozen vegetables make it possible!
cups uncooked radiatore (nuggets) pasta (6 oz)
cups cubed cooked chicken
jars (12 oz each) chicken gravy
bag (1 lb) frozen broccoli, carrots and cauliflower
teaspoon dried thyme leaves
cup herb-seasoned stuffing crumbs
tablespoons butter or margarine, melted
Heat oven to 375°F. Cook and drain pasta as directed on package using minimum cook time.
In ungreased 2 1/2-quart casserole, mix pasta and remaining ingredients except stuffing and butter.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.