Ingredients:
4 cups cooked chicken breasts ( cubed)
1 1/2 cups hot water
2 teaspoons chicken bouillon ( I use a brand with no MSG)
1 (12 ounce) packages whole wheat pasta ( angel hair or spaghetti)
1 large onions ( chopped)
3 large celery ribs
1 (4 ounce) cans sliced mushrooms (optional)
1 cup red peppers ( chopped)
1 cup carrots ( shredded)
1 (10 ounce) bags frozen peas
1 (10 3/4 ounce) cans Healthy Request cream of mushroom soup
1 (10 3/4 ounce) cans Healthy Request cream of chicken soup
1 (10 3/4 ounce) cans skim milk ( use a soup can)
2 cups light cheddar cheese
1 cup parmesan cheese ( shredded)
Directions:
Prepare pasta as directed on package, set aside.
Saute onions, red peppers, celery (and optional mushrooms) in a lightly oiled large pan (preferably a deep skillet, 12″ or more).
Dissolve the bullion in the hot water to make broth.
Stir in soups, broth, peas and shredded carrots and cook until all is heated.
Transfer above into large casserole dish(es).
Mix in the chicken and cheddar cheese.
Sprinkle the parmesan cheese over the top(s).
Bake in a 350 degree oven for about 15-20 minutes.
Servings: 10-12
Time preparation: 20 min.
Time total: 40 min.