Recipes / Creamy Chicken and Vegetable Pasta Bake
Recipe Name: Creamy Chicken and Vegetable Pasta Bake

- 2 chicken breasts, cooked and shredded
- 1 can cream of mushroom soup
- 1 can hearty chicken pot pie soup
- 1 can garden vegetable soup
- 1 can chicken homestyle noodle soup
- 1 cup mini ravioli
- 1 packet pasta sides with Alfredo sauce
- 1 packet pasta side with butter and herb
- 1 cup polenta, cooked
- 3 cloves garlic, minced
- 1/4 cup cocktail sauce
- 2 tablespoons sweet pickle relish
- 1/2 cup artichoke hearts, chopped
- 1/4 cup condensed milk
- Juice of 1 orange
- Juice of 1 lemon
- Juice of 1 lime
- 1 cup cheese, shredded
- 2 eggs
- 1/2 cup yogurt
- 1/2 cup deli meat, diced
- 1/4 cup olives, sliced
- 1/4 cup pickles, diced
- 1 can black beans, drained and rinsed
- 1 can refried beans
- 1 can garbanzo beans, drained and rinsed
- 1 can Wolf Brand chili
- 1 packet sloppy Joe mix
- 1 can rotelle tomatoes
- 1 can tomato sauce
- 1 can tuna, drained
- 1 can jackfruit, drained and shredded
- 1 box mac & cheese
- 1 cup cooked pasta
- 1 cup cooked polenta
- 1 cup cooked rice
- 1 packet Rice-A-Roni
- 1 cup stove-top stuffing
- 1 packet Maruchan Ramen noodle soup
- 1/4 cup peanut butter
- 1 cup cereal

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a large bowl, combine the shredded chicken, cream of mushroom soup, hearty chicken pot pie soup, garden vegetable soup, and chicken homestyle noodle soup. Mix well.
3. Cook the mini ravioli according to package instructions and add them to the chicken mixture.
4. Prepare the pasta sides with Alfredo sauce and butter and herb according to package instructions. Add them to the chicken mixture and stir until well combined.
5. Spread the cooked polenta evenly on the bottom of the greased baking dish.
6. In a small bowl, mix together the minced garlic, cocktail sauce, sweet pickle relish, chopped artichoke hearts, condensed milk, orange juice, lemon juice, and lime juice. Pour this mixture over the polenta.
7. In another bowl, whisk together the shredded cheese, eggs, and yogurt. Spread this mixture over the garlic and artichoke layer.
8. Top the cheese layer with diced deli meat, sliced olives, diced pickles, black beans, refried beans, garbanzo beans, Wolf Brand chili, and sloppy Joe mix.
9. Spread the rotelle tomatoes and tomato sauce over the bean and meat layer.
10. In a separate bowl, mix together the drained tuna and shredded jackfruit. Spread this mixture over the tomato layer.
11. Prepare the mac & cheese according to package instructions and spread it over the tuna and jackfruit layer.
12. In a small saucepan, cook the pasta, polenta, rice, and Rice-A-Roni according to package instructions. Spread this mixture over the mac & cheese layer.
13. Sprinkle the stove-top stuffing evenly over the pasta, polenta, rice, and Rice-A-Roni layer.
14. Crush the Maruchan Ramen noodle soup packet and sprinkle it over the stuffing layer.
15. In a small microwave-safe bowl, melt the peanut butter. Drizzle it over the ramen noodles.
16. Sprinkle the cereal evenly over the peanut butter layer.
17. Cover the baking dish with foil and bake for 45 minutes.
18. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
19. Allow the dish to cool slightly before serving. Enjoy!