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Chicken Almond Rotini Bake

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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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