Creamy Chicken & Veggie Casserole

• 1/4 cup Country Crock(R) Spread
• 1 pound boneless, skinless chicken breasts, cut into chunks
• 2 cups 2% milk
• 2 tablespoons cornstarch
• 1 tub Knorr(R) Homestyle Stock - Reduced Sodium Chicken
• 1 package (16 oz.) frozen mixed vegetables, thawed and drained
• 8 ounces uncooked pasta, cooked according to package directions and drained
• 2 tablespoons panko bread crumbs

1. Preheat oven to 400u0b0.
2. Melt Country Crock(R) Spread in large skillet over medium- high heat. Add chicken and cook until golden brown and thoroughly cooked.
3. Stir in milk, corn starch and Knorr(R) Homestyle Stock. Bring to a boil; reduce heat and cook 1 minute until thick and creamy, stirring constantly. Combine sauce with vegetables and pasta.
4. Turn into 13 x 9-inch baking pan and sprinkle with bread crumbs. Bake 15 minutes until heated through and crumbs are lightly golden.
5. Cost per recipe*: $31 Cost per serving*: $55 *Based on average retail prices at national supermarkets.

country, chicken breasts, milk, cornstarch, chicken, mixed vegetables, pasta, bread crumbs

Taken from www.myrecipes.com/recipe/country-crock-creamy-chicken-veggie-casserole (may not work)