Tuesday, July 17, 2012

Chicken Farfalle Cheese Bake

Chicken Farfalle Cheese Bake

Chicken Farfalle Prior to Baking

Shaun's Big Bowl of Chicken Farfalle...yummmmersss


  • 2 cups of White Meat Chicken
  • 1 Box of Wheat Farfalle (or Bow-tie Pasta) - You will not notice the difference in the wheat pasta due to the sauce.
  • 1 Can Cream Of Mushroom Soup
  • 1 Can Cream of Chicken Soup
  • 2 cups Grated Cheese (I used the Mexican cheese mixture)
  • 1/2 cup Diced Green Pepper
  • 1/4 cup Diced Onion
  • 1 Box of organic Chicken Stock
  • 1 teaspoon Salt Free Cavendar's
  • 2 small sprinkles of red pepper flakes 
  • 3 cloves Finely chopped fresh garlic
  • Salt And Pepper, to taste
  • 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Pre-heat oven to 350

Spray pan non-stick spray

Place chicken and organic chicken stock into a pot and allow it to cook for a few min.  Then cook the Farfalle pasta in same chicken broth until almost ready. When pasta is cooked, combine with remaining ingredients except  1 cup of cheese reserved.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake immediately: 350 degrees for 20 minutes until bubbly.