Ingredients
1-1/2 cups uncooked medium shell pasta2 tablespoons all-purpose flour1/4 cup water1-1/4 cups chicken broth1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup diced process cheese (Velveeta)1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon poultry seasoning1/8 teaspoon paprika1-1/2 cups cubed cooked chicken3 tablespoons dry bread crumbs1 tablespoon butter, melted
Preparation
Preheat oven to 350°. Cook pasta according to package directions.
Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add soup, cheese and seasonings. Cook and stir 5 minutes or until cheese is melted.
Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, 30 minutes or until golden brown.
