1 can (10 3/4 oz) Condensed Cream of Chicken Soup
1 1/2 Cups water
4oz Velveeta (cut up into 1 inch chunks)
Manicotti noddles, uncooked
1lb Boneless, skinless chicken breasts cut into small strips
Parmesan Cheese (grated)
Preheat oven to 400°F.
Mix soup, water, and Velveeta in a microwavable bowl. Microwave on high for 4 minutes, stopping to stir half way through.
Cover the bottom of a 9x13 baking dish with some of the mixture.
Stuff pasta with chicken strips and line up in the dish.
Cover pasta with remaining sauce mixture.
Sprinkle Parmesan Cheese on top.
Cover with foil and bake for 45-50 minutes.
Mix soup, water, and Velveeta in a microwavable bowl. Microwave on high for 4 minutes, stopping to stir half way through.
Cover the bottom of a 9x13 baking dish with some of the mixture.
Stuff pasta with chicken strips and line up in the dish.
Cover pasta with remaining sauce mixture.
Sprinkle Parmesan Cheese on top.
Cover with foil and bake for 45-50 minutes.
I like to keep the sides simple so I usually do some frozen vegetables and garlic bread to go with it.
Enjoy!
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