| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Indian | Casseroles, Chicken, Main dishes, Mushrooms, Bobbie – no | 8 | Servings |
INGREDIENTS
| 2/3 | c | Butter; divided |
| 1/2 | c | Diced carrots |
| 1/2 | c | Diced celery |
| 1/4 | c | Diced onion |
| 2 | Whole chicken breasts (fresh or dried), divided (about 1 lb.) cut into strips | |
| 1/4 | lb | Diced fresh mushrooms |
| 1 | cn | Condensed cream of chicken soup, (10 3/4 oz.) |
| 1 | c | Milk |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Parsley |
| 3 | c | Rotini |
| 1 | c | Fresh bread crumbs |
| 1/2 | c | Silvered almonds; for garnish |
INSTRUCTIONS
In 1/3 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 1/3 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 http://www.in.net/KitcheNet (Hoosier Kitchen) MC formatting by bobbi744@sojourn.com Recipe by: Indiana Daiy Recipe Contest Winner, Pasta Posted to MC-Recipe Digest V1 #908 by Roberta Banghart <bobbi744@sojourn.com> on Nov 14, 1997
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