Ingredients

Steps

  • 1 Cook 1 lb campanelle pasta as directed on package.
  • 3 In large bowl, mix 2 cups diced cooked chicken, 1 bag (12 oz) frozen mixed vegetables, 1 can (10 oz) condensed Cheddar cheese soup, 1 container (8 oz) sour cream, 1 cup shredded Cheddar cheese (4 oz), 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • 4 When pasta is cooked, drain and mix with chicken mixture. Pour into baking dish; top with 1 cup shredded Cheddar cheese (4 oz).
  • 5 Bake 20 minutes. Sprinkle with 1 tablespoon dried parsley flakes just before serving.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

Steps

  • 2 In medium bowl, mix Alfredo sauce and water. Arrange half of the frozen tortellini in single layer in baking dish; top with 1/4 cup of the bacon, half of the spinach, half of the Alfredo sauce mixture and 1 cup of the mozzarella cheese. Repeat layers. Top with remaining 2 tablespoons bacon.
  • Spray one side foil with cooking spray and cover baking dish, sprayed side down. Bake 40 minutes. Remove foil; bake 10 to 15 minutes longer or until bubbly around edges and hot in center.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

Steps

  • 2 In 12-inch skillet, heat oil over medium-high heat. Add mushrooms and bell pepper; cook 4 to 5 minutes, stirring frequently, until mushrooms are tender. Remove from heat; stir in tortellini, pasta sauce and pepperoni; mix well. Spoon mixture into baking dish.
  • 3 Spray one side of sheet of foil with cooking spray; cover baking dish, sprayed side down. Bake 20 minutes. Remove foil; sprinkle casserole with cheese, and replace foil. Bake 27 to 32 minutes or until bubbly around edges and hot in center.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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