Well I am still on the quest for new and tasty casseroles. You may remember last week where I wrote about the family which my friends are taking meals to as the mother recovers from pneumonia. I found a recipe which I knew would be a winner and I was correct. I made this meal on Saturday and was told all the four children loved it. Any casserole that all children give a thumbs up is a winner in my book. I am sorry I did not get a picture. As soon as I made the meal, my hubby was out the door delivering it to the family in need.
Cheesy Shells and Chicken
- 1 box uncooked medium shell pasta
- 4 Tbsp all purpose flour
- 1/2 cup water
- 2 1/2 cups chicken broth
- 2 cans cream of chicken soup, undiluted
- 1 cup Velveeta, diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp poultry seasoning
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 2-3 cups cubed cooked chicken (I used a Rotisserie chicken from the grocer.)
- grated cheddar cheese to top dish
- Cook pasta according to package directions. Meanwhile, in saucepan over medium heat, combine the flour and water until smooth. Gradually stir in chicken broth.
- Bring broth mixture to a boil; cook and stir until thickened. Reduce heat; add the soup, velveeta and seasonings. Cook and stir for 5 minutes or until cheese is melted.
- Drain pasta, place in a bowl. Stir in soup mixture and chicken. Transfer to a prepared 9×13 baking dish. (This recipe makes a large amount of food. You want to use at least a 9×13 dish.) Sprinkle shredded cheddar on top. Bake, uncovered, at 350 for 30 minutes or until golden brown.
The original recipe called for topping the dish with dry bread crumbs that had been combined with melted butter. This would be good, as well. I just chose to top with more cheese because of the audience which I was cooking. Most kids love cheese. The more the better.