Baked Chicken with Pasta Prep Time: 30 minutes Cook Time: 1 hour Servings: 12 Ingredients - 2 tablespoons olive oil - 1 onion - medium, chopped - 1 red bell pepper - seeded and diced - 3 stalks celery - chopped - 8 ounces mushrooms - sliced - 4 ounces pimento - drained and chopped - 1/2 teaspoon poultry seasoning - 4 sprigs thyme fresh - just the leaves - 1 clove garlic - minced - 10 3/4 ounces cream of celery soup - 10 3/4 ounces cream of chicken with herbs soup - 2 cups chicken broth - 8 ounces Velveeta cheese - cubed - 4 chicken breasts - skinless, sauteed or grilled with lemon pepper (or use 3 to 4 cups of leftover chicken or turkey) - ground pepper to taste - 16 ounces spaghetti , fettuccini or angel hair pasta - 1 cup seasoned bread crumbs	1

	- 1/2 cup Romano cheese - shredded or parmesan cheese, shredded    Creamy, savory, and flavorful, this delicious chicken and pasta dish makes a satisfying main meal. A great recipe for using that leftover chicken or turkey.   Directions Saute onion, pepper, mushrooms and celery in 2 tablespoons of olive oil in a large skillet. Add pimento, poultry seasoning, thyme leaves, garlic and green pepper. Stir to combine. Cook 1-2 more minutes. Add in soups, broth and Velveeta cheese. Stir altogether until the cheese is melted. Add in the chicken (chopped into bite-size pieces) and stir together. Lower heat to low. In a pasta pot, bring water to a boil. Add pasta and cook according to package directions. Drain. Add the pasta to the chicken mixture. Stir to combine and heat through. Pour into a prepared casserole dish. Mix together the bread crumbs and the cheese in a medium bowl. Sprinkle on top of the casserole mixture. Bake all at 375° F for 25-30 minutes or until golden brown. *This recipe can be made by substituting turkey for the chicken.	2