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  • 2-4 thawed chicken breasts, cut into bite size pieces ( I use 4 bouillon cubes with this too)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 small bag/box pasta (I usually use penne, but really, anything works)
  • salt/pepper to taste
  • 1 bag shredded cheese
  • optional 1/4 C chopped onion, 1/4 C chopped green pepper, 1/2 C green peas, etc...(this recipe is very versatile!)


  • Preheat oven to 350
  • Bring two pots of water to a boil. Add pasta to one and cook thoroughly. In 2nd pot, add chicken bits with four chicken bouillon cubes and cook until done. About 10 minutes
  • Drain both pasta and chicken. Dump both into glass casserole dish. Add 2 cans of soup, salt/pepper to taste, and Onions/green pepper/peas if used. Mix together. Top with bag of grated cheese.
  • Put in the oven for about 5 minutes, or until cheese is melted.

Categories: Casserole  Main Dish  Poultry 
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