Dump-and-Bake Chicken Pot Pie Pasta

Name: Dump-and-Bake Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 (10-1/2-ounce) can condensed cream of celery soup (NOT diluted) (I used Campbell’s Healthy Request); 1/2 cup milk; 1/2 cup chicken broth; 1/2 teaspoon dried thyme leaves; 1/2 cup diced onion (I used frozen diced onion as a shortcut); 1/2 pound raw boneless skinless chicken breasts, diced into bite-sized pieces; 1 1/2 cup uncooked rotini pasta (about 4.5 oz dry); 1 cup frozen mixed vegetables (not thawed)

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Prep Time: 10 minutes

Cook Time: 45 minutes

Author : Blair Lonergan from theseasonedmom.com

Ingredients

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1 (10-1/2-ounce) can condensed cream of celery soup (NOT diluted) (I used Campbell’s Healthy Request)1/2 cup milk1/2 cup chicken broth1/2 teaspoon dried thyme leaves1/2 cup diced onion (I used frozen diced onion as a shortcut)1/2 pound raw boneless skinless chicken breasts, diced into bite-sized pieces1 1/2 cup uncooked rotini pasta (about 4.5 oz dry)1 cup frozen mixed vegetables (not thawed)

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Instructions

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Step 1

Preheat oven to 350 degrees F. Spray a 2-quart baking dish (such as an 8-inch square pan or a small rectangular dish like I used) with cooking spray and set aside.

Step 2

In a large bowl, whisk together condensed soup, milk, chicken broth, and thyme. Stir in onion, raw chicken, and uncooked pasta.

Step 3

Transfer mixture to prepared baking dish. Cover tightly and bake for 30 minutes.

Step 4

Remove foil and stir in the frozen mixed vegetables. Cover with foil, return to the oven and bake, covered, for 25-30 more minutes, or until pasta is tender and chicken is cooked through. Season with salt and pepper, to taste.