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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