It’s a little bit casserole, it’s a little bit mac ‘n’ cheese. It’s a little bit country, it’s a little bit rock ‘n’ roll. It’s the Creamy Chicken & Shells Bake! Cheesy goodness with a crunchy, buttery breadcrumb topping positively packed with tender pasta, soaking up all the savory poultry flavor. And to totally ensure this dish is a hit, it even features juicy chicken nestled in between all the shells! Creamy Chicken & Shells Bake will top the charts and top your weeknight dinner menus for a long time to come!
Ingredients
- 1 1/2 cups medium shell pasta
- 2 tablespoons all-purpose flour
- 1/4 cup water
- 1 1/4 cups chicken broth
- 1 (10.75-ounce) can condensed cream of chicken soup, undiluted
- 1/2 cup processed cheese, such as Velveeta®, diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon paprika
- 1 1/2 cups chicken, cubed and cooked
- 3 tablespoons dry breadcrumbs
- 1 tablespoon butter, melted
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 1 1/2-quart baking dish.
Step 3 –Cook the pasta to al dente according to the package directions.
Step 4 –In a saucepan, combine the flour and the water until smooth.
Step 5 –Gradually stir in the broth.
Step 6 –Bring the mixture to a boil and cook, stirring, until thickened, about 2 minutes.
Step 7 –Reduce the heat to low.
Step 8 –Add the soup, the cheese, the salt, the pepper, the poultry seasoning, and the paprika and cook, stirring, until the cheese is melted, about 5 minutes.
Step 9 –Drain the pasta and place it in a bowl.
Step 10 –Stir the soup mixture and the chicken into the pasta.
Step 11 –Transfer the pasta mixture to the prepared baking dish.
Step 12 –Toss the breadcrumbs with the butter.
Step 13 –Sprinkle the buttered breadcrumbs over the top of the pasta mixture.
Step 14 –Bake, uncovered, until golden-brown, about 30 minutes.
Step 15 –Serve.
