Chicken with Pasta and Cheese

This chicken casserole recipe is easy to make and a great meal for any night of the week. Chicken and vegetables help turn these delicious shells and cheese into a hearty meal for 6. Choose cheddar cheese soup or a spicy cheese soup. I originally made this with a cheese and pepper jack soup, but it has apparently been discontinued.

Use your favorite brand of macaroni and cheese in this casserole.

1. Heat oven to 350 F.
2. Prepare the macaroni and cheese following the package directions; set aside.
3. Lightly grease a 9-inch square baking dish or spray with cooking spray.
4. In a large saucepan, heat 1 tablespoon of butter over medium-low heat; add green onions and cook, stirring constantly, for 2 minutes.
5. Add the prepared shells and cheese, diced chicken, thawed frozen vegetables, black pepper, soup, and shredded cheese to the green onions. Stir and heat through.
6. Transfer the pasta mixture to the prepared baking dish.
7. Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs; sprinkle over the casserole.
8. Bake the chicken casserole for 25 minutes, or until the topping browned and the filling is bubbly.

Serves 6