This is a delicious chicken pasta dish your family will love. We love the red pepper taste in this casserole.
2 lbs. Chicken, cubed
2 cans Cream of Chicken Soup
16 oz. Bow-tie Pasta
1 Red Bell Pepper, diced
16 oz. Frozen Peas
1 1/2 C. Milk
1 C. Parmesan Cheese
Cook pasta according to package. Meanwhile, in a skillet cook cubed chicken, add diced red bell pepper, continue to cook about 5 more minutes. To the same skillet add both cans of soup and frozen peas, simmer until peas are tender.
Combine pasta and skillet ingredients. Place in 9X13 casserole dish, sprinkle with parmesan cheese. Bake at 350 degrees until cheese is melted and casserole is bubbling, about 20 min.
I like to make this recipe in two 8X8 casserole dish, eat one tonight save one for later. Cover the extra dish well and freeze, stays good in freezer for a couple months. When ready to eat extra dish thaw in fridge, heat in oven and eat.
Enjoy!! Thanks to my Mother-in-law Anita for this great family favorite recipe
Posted by Jen
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