Cheesy Chicken Pasta

Hey guys, today I’m going to make some cheesy chicken pasta, so let’s get toasting.

This is going to be pretty simple, like most of my recipes, but it’s pretty tasty.

So I have two boneless, skinless chicken breasts here.

Why You’ll Love This

This is going to be pretty simple, like most of my recipes, but it’s pretty tasty.

melts pretty nicely, and you can see it’s pretty soft, you can just pull it right apart.

everything just cooked well, look at how cheesy that looks, yum yum.

that is good, I practiced this twice before I did the video, I had a little more cheese to this batch, best batch yet.

Ingredients

• one and a half chicken breast
• about six ounces of cheese
• one cup of elbow macaroni
• two cans of cream of mushroom soup (10.5 ounce cans)
• 10.5 ounces of warm water
• salt
• seasoned pepper
• a piece of parsley

Instructions

1. Cut up some of this chicken and get some of that in there.
2. Seasoned it with salt and seasoned pepper.
3. Get this all mixed together.
4. Take some of this cheese, and break it up into small little pieces like that, just kind of crumble it in.
5. Keep breaking this up and get it all mixed in.
6. Sprinkle a little more seasoned pepper on top.
7. Get that into the toaster oven.
8. Set my oven to bake at 450 degrees Fahrenheit.
9. I’ll let you guys know how long it takes, it’s been 40 minutes.
10. Shut it off right there.

Cooking Tips

You can use one of these family size cans, these are 22.6 ounces, so either way it works out about right, the family size can is just a little bit more, but it’s not really that critical.

I use warm water, so it’ll mix up a little easier.

It doesn’t have to be exact, it doesn’t have to be, it doesn’t matter that much.

If you don’t have that you can just use some salt and pepper, and that will be fine.

If you don’t have one of these, probably a baking dish, maybe like an eight by eight baking dish would be about right for this.

You can use a different kind of cheese if you like, but this melts pretty nicely, and you can see it’s pretty soft, you can just pull it right apart.

I checked it with a thermometer to make sure it was at least 165 degrees Fahrenheit for the chicken and it was above that, it was like 180 or something like that, so everything just cooked well.

That cheese, it’s a processed cheese, so sometimes I think it’s in the cold section and the refrigerated section with the other cheese, but I think in some stores they just actually have it on the shelf, because I don’t think it needs to be refrigerated until you actually open it.

Serving Suggestions

Put a piece of parsley on there, just to give it a little color there.

Kind of stir it up and the cheese a lot kind of melt together.

All right, everything, and then to the screen.

Thanks for watching, see you guys next time.