Quick Chicken Casserole Recipe
This quick chicken casserole is a great way to use up leftover chicken. Its made with simple shortcut ingredients.
2 cups cooked chicken, cubed
2 cups pasta, cooked (spiral, elbows, shells, etc)
2 cups milk
2 cans cream of mushroom soup
4 ounces cheddar cheese, shredded
1 cup frozen peas
1 cup frozen carrots
1 cup fine breadcrumbs
Preheat oven to 350 degrees F.
In a large bowl mix together the cooked chicken and pasta.
In a medium sized bowl stir together the milk, and mushroom soup.
Pour the liquid into the pasta and chicken and mix in.
Add the shredded cheese and stir in.
Add the frozen peas and carrots and stir in.
Grease an 13 x 9 baking dish with butter.
Pour the casserole makings into the prepared baking dish.
Sprinkle on the breadcrumbs.
Bake for 45 minutes or until the breadcrumbs are golden brown.