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 low-sodium chicken broth or water
  • ¼ teaspoon pepper
  • ½ cup diced onion ((I used frozen diced onion as a shortcut))
  • 1 cup sliced fresh mushrooms
  • ½ cup diced red bell pepper
  • 2 celery stalks, diced
  • ½ lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 ½ cups uncooked penne pasta
  • 1 cup grated American or cheddar cheese, divided

Instruction

  • Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray and set aside.
  • In a large bowl, whisk together condensed soup, milk, chicken broth, and pepper. Stir in onion, mushrooms, bell pepper, celery, raw chicken, uncooked pasta, and ½ cup cheese.
  • Transfer mixture to prepared baking dish. Cover tightly and bake for 20 minutes.
  • Remove foil and give everything a stir in the dish. Sprinkle remaining ½ cup of cheese over top. Return to the oven and bake, uncovered, for 30-40 more minutes, or until pasta is tender and chicken is cooked through.