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Scalloped Chicken and Pasta

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“This is one of those meals you make when time is tight and you are willing to take help from a box. I don't make this often but when I do my kids go crazy for it, and they get their veggies in too. It really is good and easy prep which to me is a big plus.”

Ingredients Nutrition

  • 14 cup margarine or 14 cup butter
  • 1 (6 1/4 ounce) pasta roni shell macaroni and white cheddar cheese mix
  • 2 cups frozen vegetables
  • 23 cup milk
  • 2 cups cooked chicken, chopped
  • 14 cup dried breadcrumbs


  1. Preheat oven to 450.
  2. In 3qt. saucepan, combine 2 1/4 cups water and 2 T. margarine.
  3. Bring to boil and stir in pasta and frozen vegetables.
  4. Reduce heat to medium.
  5. Boil, uncovered, stirring frequently, 12 to 14 minutes or until most of water is absorbed.
  6. Add special seasoning pkt, milk and chicken.
  7. Continue cooking 3 minutes.
  8. Meanwhile, melt remaining 2 T. margarine in small saucepan, stir in bread crumbs.
  9. Transfer pasta mixture to 8 or 9 inch square glass baking dish.
  10. Sprinkle with bread crumbs.
  11. Bake 10 minutes or until bread crumbs are browned and edges are bubbly.

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