Ingredients Jump to Instructions ↓

  1. 6 cupswater

  2. 1 1/3 cupsdried bow tie or rotini pasta (6 ounces)

  3. 1 16-ounce packagefrozen pepper stir-fry vegetables

  4. 1 10 3/4-ounce canreduced-fat and reduced-sodium condensed cream of chicken soup

  5. 1 1/4 cupsfat-free milk

  6. 3 tablespoonslight mayonnaise

  7. 1 teaspoonsalt-free lemon-pepper seasoning

  8. 1 cupcubed cooked chicken breast (6 ounces)*

  9. 1/4 cupsliced green onions

Instructions Jump to Ingredients ↑

  1. Directions Preheat oven to 350°F. In a large saucepan, bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm (al dente); drain. Rinse with cold water; drain again. Set aside.

  2. In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish.

  3. Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.

  4. Test Kitchen Tip: Since using a packaged, cooked chicken product will increase the sodium, it is best to cook your own chicken breasts to use in this recipe. You may grill, roast, or poach the chicken.


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