1 hour 40 minutes
- Heat 4 cups water in a large saucepan over medium-high heat. Season chicken with salt and pepper to taste; add to saucepan. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until chicken is no longer pink. Drain and cool chicken, reserving saucepan and 1 1/2 cups liquid; set aside. Chop chicken, discarding bones and skin. Keep covered; set aside.
- Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Using reserved saucepan, cook pasta al dente according to package directions. Drain. Set pasta aside and return saucepan to heat.
- Add butter to saucepan; melt over medium-high heat. Add onion and bell pepper; cook and stir until tender. Add tomatoes, soup and reserved liquid. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until mixture thickens slightly. Add cheese, stirring constantly just until melted. Gently stir in chicken and pasta, tossing to coat.
- Spread pasta mixture into prepared baking dish. Bake, uncovered, 30 to 35 minutes or until bubbly. Let stand 5 minutes. Sprinkle with chopped parsley, and serve.
View all nutritional information
Calories 469, Calories Fat 162, Total Fat 18g, Saturated Fat 9g, Cholesterol 89mg, Sodium 845mg, Carbohydrate 42g, Protein 29g
|Calories (fat) extra||34|
|Total Fat (extra)||28|
|Saturated Fat (extra)||46|
|Vitamin A (extra)||14|
|Vitamin C (extra)||31|