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Country Chicken and Pasta Bake

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Country Chicken and Pasta Bake
  • Prep 10 min
  • Total 40 min
  • Servings 6
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10 minute prep time? Leftover cooked chicken, jarred gravy and frozen vegetables make it possible!
Updated Dec 11, 2009

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

410 Calories, 16g Total Fat, 28g Protein, 38g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
1030mg
43%
Potassium
430mg
12%
Total Carbohydrate
38g
13%
Dietary Fiber
4g
18%
Sugars
3g
Protein
28g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
15%
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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