Name: Chicken and Shells Casserole
Ingredients: Water; 1-1/2 teaspoon salt; 1 teaspoon ground black pepper; 2 pound chicken breast boneless and skinless; 2 quart water; 1/2 pound pasta shells medium sized; Vegetables; 1 pound mixed vegetables broccoli, cauliflower, carrots; 2 cups chopped celery; 1 large onion diced; 1 medium potato; 3 tablespoons all purpose flour heaping; 1-1/2 teaspoon seasoned salt; 1 teaspoon ground black pepper; 1 teaspoon granulated garlic powder; 1/2 stick butter; 1 cup grated Parmesan cheese; Topping; 1 cup panko breadcrumbs; 1/2 cup melted butter

Chicken and Shells Casserole. Cook chicken breasts, cut into chunks. Crush taco shells or chips in bowl. Sprinkle layer of chicken over chips.

Not only is this casserole easy to make but it is also budget friendly. This chicken and dressing casserole is perfect for when you have leftovers from a big holiday meal or a weekend gathering. Perfect for a busy weeknight, this chicken and broccoli casserole has just six ingredients (most of which you probably have in your kitchen) and takes just a half-hour to make. You can have Chicken and Shells Casserole using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken and Shells Casserole

Prepare of Water.
You need 1-1/2 teaspoon of salt.
It's 1 teaspoon of ground black pepper.
It's 2 pound of chicken breast boneless and skinless.
You need 2 quart of water.
Prepare 1/2 pound of pasta shells medium sized.
Prepare of Vegetables.
Prepare 1 pound of mixed vegetables broccoli, cauliflower, carrots.
It's 2 cups of chopped celery.
Prepare 1 of large onion diced.
You need 1 of medium potato.
You need 3 tablespoons of all purpose flour heaping.
It's 1-1/2 teaspoon of seasoned salt.
Prepare 1 teaspoon of ground black pepper.
It's 1 teaspoon of granulated garlic powder.
It's 1/2 stick of butter.
It's 1 cup of grated Parmesan cheese.
Prepare of Topping.
It's 1 cup of panko breadcrumbs.
Prepare 1/2 cup of melted butter.

Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day. Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work.

Chicken and Shells Casserole instructions

Chop the celery and dice the onion. Sauté in the butter with pepper, seasoned salt, and garlic. Sauté for 12 minutes..
I had the lid pop open on the seasoned salt and poured out a 1/4 cup that went in. So I grated a medium sized potato and added in. This helped tone down the saltiness. Sauté the potato with the onion and celery..
Boil the chicken in the salty peppered water. When the chicken is done remove from water, and add the shells. Cook till done but don't throw out the water. Preheat oven 450° Fahrenheit..
Steam the mixed vegetables then chop up the bigger pieces. Chop the chicken and add into the celery onion mixture. Add the flour mixed with ground black pepper to taste..
When the flour is added cook for 8 minutes. Add the pasta shells, and cheese. Add 2-1/2 cups of chicken-pasta water and stir well. Allow to simmer stirring often for 15 minutes add more of the water if necessary. Melt the butter add breadcrumbs and 1/4 cup of chicken-pasta water stir mixing well..
Add the breadcrumbs to top of the casserole. Spread over the top and bake for 35 minutes covered. Remove cover and put under broiler till browned and crispy. Serve after allowing to rest for 15 minutes. I hope you enjoy!!!.

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