Recipes:
# Chicken and Pasta Medley
## INGREDIENTS
1 (6-ounce) package tricolor corkscrew pasta
3 cups cubed cooked chicken
1 (10-ounce) can cream of broccoli chicken soup
1 soup can milk (10 ounces)
1/2 green bell pepper, cut into thin strips
1 (2-ounce) jar chopped pimiento
1 (5-ounce) can water chestnuts, drained, chopped
4 ounces Cheddar cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
**SERVES 6**
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## Make Ahead
Prepare recipe through step 3 and refrigerate, covered, for up to 3 days. Add toppings just before baking.
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## VARIATION
Mix up your midweek menu by using plain egg noodles and 1 can tuna instead of the tricolor pasta and chicken.
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### 1
Cook pasta according to package directions. Drain and rinse; drain again.
Meanwhile, mix chicken, soup, milk, bell pepper, pimiento and water chestnuts in a bowl. Add pasta to bowl; mix.
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### 2
Preheat oven to 350°F.
Add Cheddar to chicken mixture; mix gently to combine. Spray a 9 × 13-inch baking dish with cooking spray.
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### 3
Spoon chicken mixture into prepared dish, spreading evenly.
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### 4
Sprinkle top of casserole with Parmesan and bread crumbs. Bake for 30 minutes or until golden brown.
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## Make It Quicker
• Pasta will cook more quickly and evenly when placed in a large pot of boiling water.
• When using pasta in a casserole recipe, reduce the cooking time by approximately 4 minutes. The pasta will cook further when it is baked.
