Wednesday, July 13, 2011

Chicken Casserole

1 lb (?) cooked chicken- chopped or shredded
8 oz Orzo pasta
2 1/4 water
2 chicken bouillon cubes
1 can cream soup
8 oz of cheese
about 1 cup of milk

boil the bouillon cubes in water, add pasta and cook about 10 minutes stirring often and adding a little water as needed.  Once tender add soup and cheese and add mixture to the chicken add milk to as needed to thin.
Served with tossed salad and fresh bread...not bad for dinner on the fly.

*Sour cream and/or cream cheese would have been a good addition (I had neither). Broccoli would had added flavor as well as color.

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