Serves 6.
1 1/2 cups grated cheddar cheese (reserve ½ cup)
1 1/2 cups chopped cooked chicken
1 1/2 cup (4 oz.) rotini pasta (cook and drain)
2 cups mixed frozen vegetables
1/4 cup milk
1/2 tsp. dried basil
Salt and pepper to taste
Mix all ingredients except 1/2 cup reserved cheese. Spoon into a 1 1/2 quart casserole dish. Sprinkle with reserved cheese. Bake at 350˚F for 30 minutes or until thoroughly heated.
Notes:
- This is one of those recipes that I kind of just estimate. Do you like more chicken? Add some more. Do you have extra vegetables that you really don't want to stick back in the freezer? Use them all! Want to finish up the ends of a couple different bags of pasta? No problem! Just make sure you've got enough sauce. Oh, and I always like a little extra cheese.
- To make meatless, omit chicken and increase the amount vegetables.
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