Ingredients

• 1 Tbsp Basil Leaves
• 1/2 Cups Coburn Farms® Evaporated Milk
• 1 Pkg Mantia's™ Elbow Macaroni
• 3 Breasts Shaner's® Chicken Breast Skinless & Boneless
• 1 Tbsp Marcum® Lemon Pepper Seasoning
• 2 Tbsp Medeiros™ Extra Virgin Olive Oil
• 1 Pkg Wylwood® Mixed Vegetables - Frozen
• 1 Can Caskey's® Cream Of Mushroom Soup
• 1/2 Cup Mantia's™ Parmesan Grated Cheese
• 2 Cups Coburn Farms® Shredded Sharp Cheddar

Directions

Boil macaroni as directed. Cut up chicken into 1/2" pieces and fry in olive oil. Season chicken with basil and lemon pepper. When chicken is fully cooked, add vegetables. While chicken mixture and macaroni are cooking, mix soup, milk, parmesan and 1/2 of the shredded cheese. Microwave soup mixture for 1 minute then stir. Drain cooked macaroni and layer into 13X9 glass baking dish. Pour soup mixture over macaroni and stir layer chicken and vegetable mixture over macaroni. Top with the rest of shredded cheese. Bake @ 325 for 20 - 30 minutes.

Notes

I enjoy experimenting in the kitchen. I try to incorporate vegetables in my recipes to keep my family healthy. I like using basic items that are usually already in my pantry or freezer. As a working mother, I like to be able to prepare a healthy meal in a short amount of time.