Chicken & pasta bake

Yield: 8 Servings

Measure Ingredient
1 cup Onion-chopped
1 cup Mushrooms-fresh,sliced
1 cup Zucchini
½ cup Celery
1 cup Garlic-minced
3 tablespoons Butter or margarine
1 cup Tomatoes, whole-drained and
1 teaspoon Basil, whole-dried
½ teaspoon Salt
¼ teaspoon Red pepper-crushed
8 ounces Macaroni shells-uncooked
3 cups Chicken-cooked, chopped
1½ cup Whipping cream
2 cups Monterey jack cheese-shreded
½ cup Parmesan cheese-grated

Saute first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt, and crushed red pepper; set aside. Cook pasta according to package directions; drain. Combine pasta, vegetable mixture, and chicken in a large bowl; spoon mixture into an 11x7x1-½-inch baking dish. Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture. Bake, covered, at 350F for 40 to 45 minutes or until thoroughly heated. Makes 6-8 servings.

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