| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Short-cut macaroni or other short dried pasta shapes |
| 3 | tb | Oil; plus extra to brushing |
| 1 | Onion finely chopped celery | |
| 1 1/2 | c | Thinly sliced bitton; mushrooms |
| 3/4 | c | Diced cooked chicken; boneless |
| 3/4 | c | Sour cream |
| 4 | ts | Dry bread crumbs |
| 1/2 | c | Sharp cheddar cheese; grated |
| Salt | ||
| Pepper | ||
| Parsley to garnish |
INSTRUCTIONS
Serve in scallop shells, this dish makes a stylish presentation for a dinner- party first course. Cook the macaroni or other pasta in a large pan of boiling water When the pasta is almost tender, drain it in a colander, return to the pan and cover and keep warm. Heat the remaining oil in a pan over medium heat, Add the onion and fry until it is translucent. Add the chopped mushrooms and cook for 3 minutes, stirring once or twice. Stie in the pasta, chicken and sour cream and season to taste. Brush four large scallop shells with oil. Spoon in the chicken mixture and smooth to make neat mounds Mix together the bread crumbs and cheese. Sprinkle over the top of the chicken mixture. Press the topping lightly into the chicken mixture. Place under a heated medium broiler 4 to 5 minutes until golden brown and bubbling. Garnish with the parsley and serve hot. Posted to MM-Recipes Digest by Cozinha@aol.com on Aug 16, 1998, converted by MM_Buster v2.0l.
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