Chicken Casserole

45 min · Serves 8

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Steps written by Kubbord

What goes in

• 1 packrotini or macaroni pasta
• 1 cancanned chicken
• 1 canlow-sodium tomato sauce
• ½ canlow-sodium green peas
• 3pasteurized processed American cheese

How to cook it

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of water to a boil over high heat, add the rotini or macaroni pasta, and cook for 8 to 10 minutes until tender, then drain thoroughly.
3. In a 9x13-inch (23x33 cm) baking dish, stir together the drained pasta, canned chicken, low-sodium tomato sauce, and low-sodium green peas until thoroughly combined.
4. Lay the 3 slices of pasteurized processed American cheese evenly over the top of the pasta mixture.
5. Bake for 30 to 40 minutes, until the casserole is bubbling throughout, the cheese is completely melted, and an instant-read thermometer inserted into the center reads at least 165°F (74°C).
6. Let rest for 5 minutes before serving hot.

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