Ingredients 8 ounces spaghetti pasta 2 tablespoons Plugra European Unsalted Butter 1 1/2 - 2 (9-ounce) packages Perdue Short Cuts Roasted Chicken Breast 1 94-ounce jar diced pimentos (drained) 8 ounces trinity mix (fresh diced onions, bell peppers,celery) 1 (10.75-ounce) can cambell's Condensed Cream of Mushroom Soup 1/4 teaspoon kosher salt 1/8 teaspoon pepper 1 (14-ounce) can Swanson Natural Goodness Chicken Broth 1 1/4 cups Kraft Shredded Sharp Cheddar Cheese 1 cup Progresso Panko Bread Crumbs Procedure 1. Preheat oven to 425 degrees. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Break pasta into 2-inch-long pieces and stir into boiling water; boil 5 minutes, stirring occasionally,or until partially tender. 2. Meanwhile, cut butter into small pieces while placing in medium bowl; set aside to soften. Combine in microwave-safe bowl; chicken, pimentos, trinity mix, soup, salt, pepper, and broth until well blended. Cover and microwave on HIGH 2-3 minutes or until mixture is hot and vegetables begin to soften. 3. Drain pasta and stir into vegetable mixture. Transfer mixture evenly into 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges. Let stand 5 minutes befor serving. (Makes 6 servings.)
Created on ... December 16, 2008