Country Chicken and Pasta Bake
| 2 | cups uncooked radiatore (nuggets) pasta (6 oz) |
| 3 | cups cubed cooked chicken |
| 2 | jars (12 oz each) chicken gravy |
| 1 | bag (1 lb) frozen broccoli, carrots and cauliflower |
| 1/4 | teaspoon dried thyme leaves |
| 1/4 | teaspoon salt |
| 1/2 | cup herb-seasoned stuffing crumbs |
| 2 | tablespoons butter or margarine, melted |
- 1 Heat oven to 375°F. Cook and drain pasta as directed on package using minimum cook time.
- 2 In ungreased 2 1/2-quart casserole, mix pasta and remaining ingredients except stuffing and butter.
- 3 Cover casserole; bake 20 minutes. Uncover and stir casserole. In small bowl, mix stuffing and butter; sprinkle on top. Bake uncovered about 10 minutes longer or until hot and topping is brown.
Source:
http://www.bettycrocker.com/recipes/country-chicken-and-pasta-bake/03b2d05f-da03-4f52-a785-6b569a7b3fb3?sr=2&st=7#/?term=Country+Chicken+and+Pasta+Bake&pi=1&mr=10
