Ingredients

• 2 tablespoons unsalted butter
• 8 oz spaghetti pasta
• 10 oz cooked, diced chicken (about 2 ½ cups)
• 1 (4-oz) jar diced pimientos (drained)
• 8 oz trinity mix (fresh diced onions, bell peppers, celery)
• 1 (18-oz) can creamy mushroom soup
• ½ teaspoon seasoned salt
• ⅛ teaspoon pepper
• 1 ¼ cups shredded sharp Cheddar cheese
• 1 cup panko bread crumbs

Prep

• Preheat oven to 425°F.
• Bring water to boil for pasta.
• Cut butter into small pieces; place in medium bowl and set aside to soften.

Steps

1. Break pasta into 2-inch-long pieces before adding to boiling water; cook and stir 5 minutes or until partially tender.
2. Combine in microwave-safe bowl: chicken, pimientos, trinity mix, soup, salt, and pepper. Cover and microwave on HIGH 2–3 minutes or until hot and vegetables begin to soften.
3. Drain pasta and stir into vegetable mixture; transfer to 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until crumbly; spread evenly over chicken mixture. Bake 15–20 minutes or until bubbly around edges. Let stand 5 minutes before serving. (Makes 6 servings.)

Ingredients

• 12 oz fresh green beans
• 2 cups water
• 1 tablespoon cooked bacon pieces
• 1 tablespoon unsalted butter
• ½ teaspoon seasoned salt
• ⅛ teaspoon pepper

Steps

1. Bring beans and water to a boil on high; cook and stir 7 minutes or until beans begin to soften.
2. Drain; stir in remaining ingredients and cover. Reduce heat to low; cook and stir 8-10 minutes or until tender. Serve.