Chicken almond rotini bake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter; divided |
| ½ | cup | Diced carrots |
| ½ | cup | Diced celery |
| ¼ | cup | Diced onion |
| 2 | Whole chicken breasts (fresh or dried), divided (about 1 lb.) cut into strips | |
| ¼ | pounds | Diced fresh mushrooms |
| 1 | can | Condensed cream of chicken soup, (10 3/4 oz.) |
| 1 | cup | Milk |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Parsley |
| 3 | cups | Rotini |
| 1 | cup | Fresh bread crumbs |
| ½ | cup | Silvered almonds; for garnish |
Directions
In ⅓ cup butter lightly saute carrots, celery and onions. Add chicken strips and mushrooms; cook until tender. Add the chicken soup, milk, salt and pepper, 1 teaspoon parsley and the cooked rotini. Place in 2-quart buttered casserole. Mix ⅓ cup butter (melted), bread crumbs and the remaining 2 teaspoons parsley; spread evenly over casserole. Garnish with almonds. Bake in 350°F oven for 30 minutes. Makes 8 servings. Shirley Straye, LaGrange, IN, Indiana Dairy Recipe Contest Winner, Pasta (Hoosier Kitchen) MC formatting by bobbi744@...
Recipe by: Indiana Daiy Recipe Contest Winner, Pasta Posted to MC-Recipe Digest V1 #908 by Roberta Banghart <bobbi744@...> on Nov 14, 1997