Chicken-Linguine Casserole
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Quick, easy, and yummy! Make two and freeze one for another busy
night.
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1
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package (9 ounces) refrigerated
linguine
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2 cups
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cut-up cooked chicken
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1 cup
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frozen onions, celery, bell pepper
and parsley (from 16-ounce package)
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1
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can (10-3/4 ounces) condensed cream
of chicken soup
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1 cup
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chicken broth
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1/2 cup
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shredded Cheddar cheese (2
ounces)
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1
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Heat oven to 350°. Grease square pan, 8 x 8 x 2
inches.
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2
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Place uncooked linguine in large colander and rinse
with hot water 15 seconds; drain. Mix linguine, chicken, vegetables, soup and broth in pan.
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3
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Bake uncovered 35 to 40 minutes or until bubbly
around the edges. Sprinkle with cheese. Bake uncovered about 3 minutes longer or until cheese is
melted.
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Servings: 6
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Preparation time: 10 minutes
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Cooking time: 43 minutes
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Recipe Type
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Casserole, Main Dish, One-dish meal, Pasta, Poultry, Quick &
Easy
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Recipe
Source
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Source: Betty Crocker's Good and Easy Cookbook
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