Ingredients:

1 qt. Water

4 Boned, skinless chicken breasts, cut into pieces, (or 2 large cans of canned white chicken)

8 oz. bow tie pasta

1 c. chicken broth

1 celery rib, chopped

1/2 tsp. minced onion

1 (10.5 oz) can cream of chicken soup

1 (8 oz.) pkg. Velveeta cheese

Instructions:

Bring 1 quart salted water to boil. Add chicken pieces and cook 12 minutes or until done.  Remove chicken from water with slotted spoon.  Add pasta to water and cook 10 minutes or until tender;  drain.  Keep warm.  Heat ¼ cup broth over medium heat, add celery and onions and cook 5 minutes.  Stir in chicken, soup and cheese and remaining chicken broth, stirring until cheese is melted.  Toss pasta, garnish with parsley.  Serve Immediately.

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Posted in Main Dishes

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