Baked chicken with penne rigate

Name: Baked chicken with penne rigate
Yield: 6 servings
Cuisine: American
Ingredients: 6 chicken thighs; 1 1/2 cups pasta (I used penne rigate); 1 can condensed milk; 1 can condensed soup (I used cream of chicken but cream of celery or cream of mushroom would work); 1/2 cup finely sliced celery; Seasonings; Cooking oil (I used canola)

cara.hill.186 @cook_3160754

Anson, Texas

Baked chicken with penne rigate

cara.hill.186 @cook_3160754

Saved

Ingredients

6 servings

6chicken thighs
1 1/2 cupspasta (I used penne rigate)
1 cancondensed milk
1 cancondensed soup (I used cream of chicken but cream of celery or cream of mushroom would work)
1/2 cupfinely sliced celery
Seasonings
Cooking oil (I used canola)

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Steps

1

Take 6 chicken thighs
2

Cook in canola oil until just cooked through, turning as needed. Set aside.
3

Cook pasta as directed, add seasoning.
4

When pasta is half way cooked, add celery.
5

Preheat oven to 400 degrees. In baking pan, combine condensed milk and soup, mixing thoroughly.
6

Add pasta
7

Place chicken thighs on top, press firmly into pasta mix.
8

Bake, covered, for one hour. Serve with green vegetable.