Let it be known that I RARELY cook meals on the weekends. For some reason, when I do my menu-planning for the week, I tend to just plan for Monday-Friday. We're pretty spontaneous people (well, my husband is - and I'm learning!), so sometimes I feel like trying to plan out meals for a Saturday would lock us down to a certain schedule, or we would end up not sticking to it. Anyway, this past week I had a recipe I was planning for Thursday, but my husband had last-minute evening plans. I made this on Saturday for lunch, and it made a lot. So we also enjoyed this Saturday night!
I was inspired by this recipe from Loves to Eat: Cheesy Chicken Skillet. With a few changes, I now call this Chicken Pasta Medley. Enjoy!
2 chickens breasts, cooked & cubed
2 cups uncooked pasta
1 can cream of mushroom soup
1 - 15 oz. can diced tomatoes
1 cup sliced mushrooms
1 1/4 cup milk
1 tbsp. dried basil
1 tbsp. dried parsley
1 tbsp. garlic powder
1 tsp. salt
1/4 cup shredded cheese - I used an Italian 4-cheese blend
Directions:Cook pasta as directed. Meanwhile in a large skillet over medium heat, combine chicken, soup, tomatoes, mushrooms, milk and seasonings. Heat until bubbly. Pour into large bowl and add hot pasta - stir until mixed. Sprinkle with shredded cheese.