3 Cheap and Easy Family Dinners for Less Than $13

Ingredients

• 2 cups Canned Chicken Breast (drained and shredded)
• 12 oz Elbow Pasta (uncooked)
• 12 oz Frozen Mixed Vegetables (defrosted)
• 1 can Cream of Chicken Soup (10.5 oz, regular or low‑fat)
• 1 cup Milk (whole or 2%)
• 1 cup Shredded Cheddar Cheese (optional, for topping)
• 1/4 cup Parmesan Cheese (grated, for topping)
• 2 tbsp Butter (melted, for topping)
• 1/2 cup Italian Breadcrumbs (optional, for crunchy topping)
• 1 tsp Salt
• 1/2 tsp Black Pepper (freshly cracked)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow pasta, and cook until al dente, about 8‑9 minutes. Drain in a colander and set aside.

   Time: PT12M

   Temperature: boiling

2. Prepare the Sauce

   In the same pot, combine the cream of chicken soup, milk, and a pinch of salt and pepper. Stir over medium heat until smooth and slightly thickened, about 3 minutes.

   Time: PT5M

   Temperature: medium

3. Combine Ingredients

   Add the cooked pasta, shredded canned chicken, and frozen mixed vegetables to the sauce. Mix gently until everything is evenly coated.

   Time: PT4M

4. Transfer to Baking Dish

   Pour the mixture into a greased 9x13" baking dish, spreading it into an even layer.

   Time: PT2M

5. Add Toppings

   Sprinkle shredded cheddar, grated Parmesan, Italian breadcrumbs, and drizzle the melted butter over the top.

   Time: PT2M

6. Bake the Casserole

   Place the dish in a preheated oven and bake at 375°F until the top is golden brown and the casserole is bubbling, about 30 minutes.

   Time: PT30M

   Temperature: 375°F

7. Rest and Serve

   Remove from oven and let stand for 5 minutes before serving so the sauce sets.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

40g

Fat

12g

Fiber

3g