Ingredients
2
cups uncooked radiatore (nuggets) pasta (6 oz)
3
cups cubed cooked chicken
2
jars (12 oz each) chicken gravy
1
bag (1 lb) frozen broccoli, carrots and cauliflower
1/4
teaspoon dried thyme leaves
1/4
teaspoon salt
1/2
cup herb-seasoned stuffing crumbs
2
tablespoons butter or margarine, melted
Preparation
Heat oven to 375°F. Cook and drain pasta as directed on package using minimum cook time.
In ungreased 2 1/2-quart casserole, mix pasta and remaining ingredients except stuffing and butter.
Cover casserole; bake 20 minutes. Uncover and stir casserole. In small bowl, mix stuffing and butter; sprinkle on top. Bake uncovered about 10 minutes longer or until hot and topping is brown.
