Chicken and pasta bake
8 servings
Ingredients
| Quantity | 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 |
Directions
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.