Shells and Cheese with Chicken

This chicken casserole recipe is easy to make any night of the week. Chicken and vegetables help turn this delicious shells and cheese into a hearty meal for 6.

• 1 tablespoon butter
• 4 green onions, thinly sliced
• 1 1/2 to 2 cups diced cooked chicken
• 1 to 1 1/2 cups frozen mixed vegetables or peas and carrots, thawed
• 1/4 teaspoon fresh ground black pepper
• 1 package (6 ounces) Annie's Shells & Cheese, prepared
• 1 can (10 3/4 ounces) Southwest Pepper Jack Soup
• 1/2 to 1 cup finely shredded Mexican blend cheese or Monterey Jack
• 1/2 cup fresh bread crumbs

Heat oven to 350°. Lightly grease a 9-inch square baking dish or spray with nonstick cooking spray.

In a large saucepan, heat butter over medium low heat; add green onions and chicken. Sauté the onions and chicken in the saucepan, stirring constantly, for about 2 minutes. Add vegetables, pepper, prepared shells and cheese, soup, and cheese. Stir and heat through. Transfer to the prepared baking dish. Bake for 25 minutes, or until browned and bubbly.
Serves 6.