Ingredients:
2 cups uncooked radiatore (nuggets) pasta (6 oz)
3 cups cubed cooked chicken
2 jars (12 oz each) chicken gravy
1 bag (1 lb) frozen broccoli, carrots and cauliflower
1⁄4 teaspoon dried thyme leaves
1⁄4 teaspoon salt
1⁄2 cup herb-seasoned stuffi ng crumbs
2 tablespoons butter or margarine, melted

Method:
1 Heat oven to 375°F. Cook and drain pasta as directed on package, using minimum cook time.

2 In ungreased 2 1⁄2-quart casserole, mix pasta and remaining ingredients except stuffi ng and butter.

3 Cover casserole. Bake 20 minutes. Uncover and stir. In small bowl, mix stuffi ng and butter; sprinkle over casserole. Bake uncovered about 10 minutes longer or until hot and topping is brown.

Notes and Tips:
There’s no need to cook chicken for this recipe. You can use rotisserie chicken or frozen cooked chicken.

country chicken and pasta bake recipe