This past weekend we celebrated my son's 2nd birthday. One of the dishes I made was a chicken pasta dish using shredded chicken, penne, cream of chicken soup, and a pack of Artichoke & Spinach Warm Dip Mix. I made a double batch, hoping to have extra for lunch or dinner the next day. Well, I didn't have as much as I had hoped, so we added some ingredients to "bulk up" the dish and change the flavor. We dubbed it "dump pasta".
Dump Pasta
*Left over chicken pasta (2 shredded chicken breasts, 1 can cream of chicken soup, 1 1/2 boxes of penne, 1 packet of Artichoke & Spinach Warm Dip Mix)
Pull the leftover pasta dish out of the fridge. Preheat the oven to 350 degrees. Drain your tomatoes. Mix all of your ingredients together in a baking dish. Bake at 350 for 20 minutes (until the dish is heated through and the cheese has melted).
Dump Pasta
*Left over chicken pasta (2 shredded chicken breasts, 1 can cream of chicken soup, 1 1/2 boxes of penne, 1 packet of Artichoke & Spinach Warm Dip Mix)
- 1 can of diced tomatoes
- 3 tbsp of ranch dressing
- 1/4 cup of cheddar cheese
- 1/2 cup of frozen peas
- 1 diced onion
Pull the leftover pasta dish out of the fridge. Preheat the oven to 350 degrees. Drain your tomatoes. Mix all of your ingredients together in a baking dish. Bake at 350 for 20 minutes (until the dish is heated through and the cheese has melted).
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