Chicken and Bow Tie Pasta

• 3 quarts water, salted
• 12 ounces bow tie pasta, uncooked
• 4 chicken breasts, boneless, skinless, cut into bite size pieces
• 1 tablespoon butter
• 1 tablespoon canola oil
• 1 12 cups chicken broth (divided)
• 1 celery rib, chopped (about 1/2 cup)
• 1 small onion, chopped (about 1/2 cup)
• 1 (10 3/4 ounce) can cream of mushroom soup
• 8 ounces Velveeta cheese
• 4 ounces cream cheese
• 4 ounces cheddar cheese
• 12 teaspoon crushed red pepper flakes
• 1 cup cheese crackers, crushed
• 3 tablespoons butter, melted
• 18 teaspoon cayenne pepper

1. 350 degree oven.
2. Bring 3 quarts salted water to a rapid boil.
3. Add the pasta and boil for 10 minutes or until al dente.
4. Drain the pasta.
5. While the pasta is cooking, in a saute pan, melt the butter and canola oil.
6. Do not let the butter brown.
7. Cook the chicken pieces until slightly done.
8. Do not brown.
9. Add 1 cup chicken broth, celery, and onion at this point and continue cooking until the chicken is tender and done.
10. Add the soup, cheeses, pepper flakes, and if needed, the remaining chicken broth, stirring until the cheeses are melted.
11. Toss the pasta into the cheese mixture; pour into a buttered casserole dish.
12. Mix the crushed cheese crackers, melted butter, and cayenne pepper together.
13. Top the casserole with the crushed cracker mixture.
14. Bake only until the top has browned slightly.

water, pasta, chicken breasts, butter, canola oil, chicken broth, celery, onion, cream of mushroom soup, velveeta cheese, cream cheese, cheddar cheese, red pepper, cheese crackers, butter, cayenne pepper

Taken from www.food.com/recipe/chicken-and-bow-tie-pasta-404206 (may not work)