Love these economical, quick and easy semi-homemade meals!
This is one of those recipes that will stretch your leftover chicken another day.
How about using some of that leftover turkey?
This recipe comes from Pillsbury, so you know it has got to be good!
Heat oven to 350°F.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Spray 10- to 12-inch skillet with cooking spray. Heat over medium heat.
Add 2 cups thinly sliced red and green bell peppers and 1 chopped small white onion to skillet. cook and stir about 10 minutes or until tender.
Cook 2 cups uncooked penne pasta as directed. Drain
Toss together until combined . . . cooked pasta, bell peppers and onion, 1 lb shredded cooked chicken breast, 1 package Old El Paso™ taco seasoning mix and 1 cup whipping cream.
Pour into baking dish.
Sprinkle 1 cup shredded Colby-Monterey jack cheese blend (4 oz) evenly over top.
Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.