Ingredients

The following ingredients have 4 Servings
  • 1 can (10.5 ounces condensed cream of celery soup (NOT diluted) (I used Campbell’s Healthy Request))
  • ½ cup milk
  • ½ cup chicken broth
  • ½ teaspoon dried thyme leaves
  • ½ cup diced onion (I used frozen diced onion as a shortcut)
  • ½ lb. raw boneless (skinless chicken breasts, diced into bite-sized pieces)
  • 1 ½ cups uncooked rotini pasta (about 4.5 ounces dry)
  • 1 cup frozen mixed vegetables (not thawed)

Instruction

  • Preheat oven to 350 degrees F. Spray a 2-quart baking dish (such as an 8-inch square pan or a small rectangular dish like I used) with cooking spray and set aside.
  • In a large bowl, whisk together condensed soup, milk, chicken broth, and thyme. Stir in onion, raw chicken, and uncooked pasta.
  • Transfer mixture to prepared baking dish. Cover tightly and bake for 30 minutes.
  • Remove foil and stir in the frozen mixed vegetables. Cover with foil, return to the oven and bake, covered, for 25-30 more minutes, or until pasta is tender and chicken is cooked through. Season with salt and pepper, to taste.