During the winter months, we eat alot of casseroles, soups, and crockpot dishes(that may be soups). Comfort food at its best. This recipe I discovered in a Taste of Home magazine a few years ago. I added some twists to it and came up with this dish. It is a hit with the family. I sometimes substitute ham for the chicken. It is often the dish I take to friends that have just a new baby or suffered a loss. Comfort food, at its simplest and finest. Enjoy!
Chicken Cheddar Shells
2 C cooked and diced chicken
1 10 oz can cream of chicken soup
1 C skim milk
1 Tbsp prepared mustard
1 Tbsp dried minced onions
2 ½ C shredded cheddar cheese, divided
8 oz uncooked shell pasta
Cook the pasta according to the package directions. Grease a 9x13 baking dish with non-stick cooking spray. In a large bowl, combine the chicken, soup, milk, mustard, onion, and 2 C of cheese. Mix well. Add the cooked and drained pasta. Transfer to the greased baking dish. Top with the remaining ½ C of cheese. Bake at 350° for 25 minutes.
