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Shells And Cheese With Chicken Recipe

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Huma from Rawalpindi
Ingredients
  1. 1) 1 tablespoon butter
  2. 2) 4 green onions, thinly sliced
  3. 3) 1 1/2 to 2 cups diced cooked chicken
  4. 4) 1 to 1 1/2 cups frozen mixed vegetables or peas and carrots, thawed
  5. 5) 1/4 teaspoon fresh ground black pepper
  6. 6) 1 package (6 ounces) Annie's Shells & Cheese, prepared
  7. 7) 1 can (10 3/4 ounces) Southwest Pepper Jack Soup
  8. 8) 1/2 to 1 cup finely shredded Mexican blend cheese or Monterey Jack
  9. 9) 1/2 cup fresh bread crumbs
Method
  • 1. Heat oven to 350°.
  • 2. Lightly grease a 9-inch square baking dish or spray with nonstick cooking spray.
  • 3. In a large saucepan, heat butter over medium low heat add green onions and chicken.
  • 4. Sauté the onions and chicken in the saucepan, stirring constantly, for about 2 minutes.
  • 5. Add vegetables, pepper, prepared shells and cheese, soup, and cheese.
  • 6. Stir and heat through.
  • 7. Transfer to the prepared baking dish.
  • 8. Bake for 25 minutes, or until browned and bubbly.
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