Recipe

Chicken Veggies N Shells Casserole Recipe

Add Step-by-Step Photos	Sparow64 / All my dishes 1 year, 6 months ago I love this casserole. A favoriter here. I have substituted, french style green beans and broccoli for the peas. A Campbell's Soup recipe. Prep:20m Cook:40m Servings:6	Sparow64
	chicken pasta casserole easy cheap

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Ingredients

3 skinless, boneless chicken breast halves (or 4 thighs)

1 quart chicken broth

1 tablespoon olive oil

8 ounces sliced crimini mushrooms

1 red bell pepper, sliced

1 cup frozen peas

8 ounces medium shells

Salt and pepper to taste

1 (10 3/4-ounce) can condensed cream of celery soup

4 ounces grated Parmesan cheese

Directions

Place chicken in a pot and cover with broth.

Bring to a boil, then reduce the heat and cover.

Simmer for 15 to 20 minutes, or until chicken is cooked through. Remove chicken from pot and cool slightly, then cut into small cubes.

Set aside 1 cup broth.

Meanwhile, in a large sauté pan, heat olive oil over medium-high heat.

Add mushrooms and sprinkle lightly with salt and pepper.

Sear, without stirring for 3 to 4 minutes, until lightly browned.

Then stir the mushrooms and cook an additional 2 minutes.

Add bell pepper and cook 3 more minutes.

Remove from heat, stir in peas and set aside.

Preheat oven to 350 degrees.

Cook the shells in the remaining broth or in a fresh pot of salted, boiling water.

When the pasta is cooked, drain.

Combine cooked pasta with chicken, condensed soup, vegetables and reserved cup of broth; season to taste with salt and pepper. Transfer to a lightly greased 2-quart casserole or 9-by-13-inch baking dish.

Sprinkle with cheese.

Bake about 20 minutes, or until the cheese is lightly browned

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