1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup process cheese (Velveeta), diced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/8 teaspoon paprika
1-1/2 cups cubed cooked chicken
3 tablespoons dry bread crumbs
1 tablespoon butter, melted
Instructions
Cook pasta according to package directions. Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth.
Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the soup, cheese and seasonings. Cook and stir for 5 minutes or until cheese is melted.
Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2 qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until golden brown.
Originally Submitted
1/2/2010
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