Introducing Foodie Friday! I look forward to sharing our favorite family recipes with you all every Friday. We're big on comfort food in our home and I hope your family will enjoy these delicious meals as much as we do. I try my best to make most of our meals toddler friendly as well so that I don't have to prepare separate dinners for A & S, so share with your little ones as you feel comfortable!
This recipe is also a delicious and easy idea for meal support for family friends, such as new parents!
2 Boneless Chicken Breasts
1/2 c. Chopped Onion
2 cans Cream of Mushroom Soup ((I only had a large can so that's what's pictured... I typically use 2 regular cans))
2 Tbsp. Chili Powder
10oz. Cheddar Cheese
1 Tbsp Butter
1.) Pre-heat oven to 350°.
2.)Boil chicken for 15 mins or until cooked- shred and reserve 1c. of broth until the end.
3.) Use the remaining broth to boil pasta for approx. 8 minutes or until al dente ((add water to broth if needed)) and drain.
4.) While pasta is boiling, saute the onion in 1T butter.
5.) Combine all ingredients, including 1c. of reserved chicken broth, pour into 9x13 baking dish and top with cheese. Bake for approx. 15 minutes or until cheese is melted.