Simplify weeknight dinnertime by transforming leftover slow-cooked chicken (see associated recipe, below) into an easy, cheesy casserole.
Ingredients
6 ounces dried multigrain penne or rotini pasta
reserved slow-cooked ranch chicken and vegetables (about 8 cups)
1 tablespoon all-purpose flour
½ cup shredded reduced-fat mexican-style cheese blend (2 ounces)
Directions
Preheat oven to 375 degrees F. Cook pasta according to package directions; drain well. In a large bowl combine the reserved chicken-vegetable mixture, the flour, and cooked pasta. Spread into a 3-quart rectangular baking dish. Cover with foil.
Bake 35 minutes. Sprinkle with cheese. Bake, uncovered, 15 to 20 minutes more or until heated through. Let stand 10 minutes before serving.