Chicken Pesto & Pasta

November 3, 2012 at 6:01 pm | Posted in Casserole, Chicken | Leave a comment

This recipe was on the back of the Campbell’s Cream of Chicken soup can that I grabbed the other day at the store; it sounded so easy and looked delicious, so I had to try it. The only things I changed were: using shell macaroni instead of bow-tie pasta, cans of chicken instead of chicken I made myself, and baking it in the oven, instead of finishing it on the stove top.

Here’s how to make it. You’ll need the following:

3 cups shell macaroni, cooked and drained – boil it for 2 minutes LESS than directed

one 10 oz. can of Cream of Chicken soup

1/2 cup milk

1/2 cup prepared Pesto

2 cans chicken, 9.75 ounces each, rinsed and drained

Preheat oven to 350 degrees F

Spray 11 x 7 baking dish with Pam.  Pour in the chicken and break up pieces with a fork.

When I use canned chicken, I always rinse and drain it; otherwise it has gummy fat in it and nobody needs that!

Add pesto and soup.

Chicken with the soup and pesto

Add milk and shell macaroni.  Mix gently.

Ready to go into the oven!

Bake for about 15 minutes until golden and bubbly.


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