Prep Time 40 min
Cook Time 30 Min
Servings 8 to 10
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 1/2 cup chopped onion
  • 3 tbsps. all-purpose flour
  • 1 tbsp. chopped fresh parsley
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 cups chicken broth
  • 2 cups shredded Cheddar or Colby cheese
  • 1 (8 oz.) pkg. spaghetti or angel hair pasta
  • 1 (16 oz.) bag frozen vegetables
  • 3 cups cubed cooked chicken

Directions

  • Step 1

    HEAT oven to 350ºF. Coat a 13 x 9-inch baking dish with no-stick cooking spray.

  • Step 2

    HEAT oil in medium saucepan over medium-high heat. Add onion. Cook until tender. Blend in flour, parsley, salt and pepper. Cook and stir 1 minute. Add chicken broth. Cook 3 to 4 minutes, stirring constantly, until mixture simmers and sauce begins to thicken. Reduce heat to low. Add 1 1/2 cups cheese. Stir until just melted. Remove from heat.

  • Step 3

    COMBINE cooked pasta, vegetables, cooked chicken and cheese sauce in large bowl. Place in baking dish. Top with remaining 1/2 cup cheese.

  • Step 4

    BAKE 30 minutes or until hot and bubbly. Season with additional salt and pepper, if desired.

  • Step 5

    May be prepared a day ahead and refrigerated. Adjust baking time accordingly.

Serving size
(1/8 of recipe)

  • Calories 420
  • Calories from Fat160g
  • Total Fat 18g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 75mg
  • Sodium 410mg
  • Potassium 0mg
  • Total Carbohydrates 33g
  • Dietary Fiber 3g
  • Sugars 4g
  • Protein 30g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet