Ingredients
1
lb campanelle pasta
2
cups diced cooked chicken
1
bag (12 oz) frozen mixed vegetables
1
can (10 oz) condensed Cheddar cheese soup
1
container (8 oz) sour cream
2
cups shredded Cheddar cheese (8 oz)
1
teaspoon garlic powder
1/2
teaspoon salt
1/2
teaspoon pepper
1
tablespoon dried parsley flakes
Preparation
Cook 1 lb campanelle pasta as directed on package.
Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, mix 2 cups diced cooked chicken, 1 bag (12 oz) frozen mixed vegetables, 1 can (10 oz) condensed Cheddar cheese soup, 1 container (8 oz) sour cream, 1 cup shredded Cheddar cheese (4 oz), 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper.
When pasta is cooked, drain and mix with chicken mixture. Pour into baking dish; top with 1 cup shredded Cheddar cheese (4 oz).
Bake 20 minutes. Sprinkle with 1 tablespoon dried parsley flakes just before serving.
