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Cheesy Chicken and Vegetable Bake with Coleslaw

Cheesy Chicken and Vegetable Bake
Yield 4 Servings


2 cups leftover pulled chicken (from roasted whole chicken)
2 cups dry elbow pasta (4 cups cooked)
4 whole carrots, sliced into small rounds
½ lb green beans, washed, trimmed, cut into one inch peaces
1 cup cheese


Pre heat oven to 350 degrees. Cook pasta according to package directions. Drain and cool pasta completely. Combine all ingredients except cheese in a mixing bowl and season with salt and pepper to taste. Pour mixture into baking dish and top with cheese. Bake for about 20 minutes or until vegetables are crisp tender. Serve warm.

Yield 4 servings


1/3 head of cabbage
3 carrots
1 tablespoon olive oil
1 tablespoon cider vinegar
Salt and pepper to taste


Slice cabbage and carrots as thinly as possible. Toss with oil and vinegar and add salt and pepper. Chill before serving.

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