1 pkg (16 oz) bow tie pasta
2 # boneless, skinless chicken breasts, cut into strips
1 c chopped sweet red pepper
¼ c butter, cubed
2 cans (10 ¾ oz each) cream of chicken soup, undiluted
2 c frozen peas
1 ½ c milk
1 tsp garlic powder (last time I made this, the family thought it had too much garlic flavor, so I tried a new flavor the last time I made it. I used Pampered Chef’s Moroccan Rub, it turned out well. So this is one of those seasonings that you could change to fit your family’s taste.)
¼ – ½ tsp salt
¼ tsp pepper
2/3 c grated parmesan cheese
- Cook pasta according to package directions. Meanwhile, cook chicken and red pepper in butter over medium heat for 5-6 min or until chicken juices run clear.
- Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 min or until heated through. Stir in Parmesan cheese.
- Drain pasta; add to chicken mixture and toss to coat.
- Serve ½ of the mixture immediately. Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3 qt microwave safe dish. Cover and microwave on high for 8-10 min or until heated through, stirring once.
TIP You can substitute your family’s favorite veggie for the peas. My family really likes corn, but they’ll eat the peas when in a casserole like this.
Taste of Home Simple & Delicious