 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I made this up using ingredients I had on hand. A great way to use up all of the random stuff that's on hand when you haven't had a chance to go shopping. Ingredients:
4 slices bacon |
1 large chicken breast |
2 cups partially cooked pasta |
1 (10 1/2 ounce) can cream of celery soup |
1/2 cup sour cream |
1/4 cup water |
1/2 white onion, diced |
1 cup frozen broccoli |
1/2 cup shredded cheese |
2 tablespoons worcestershire sauce |
salt and pepper |
1/2 cup italian seasoned breadcrumbs |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 350.
2. Fry bacon crispy, set aside and crumble.
3. Saute chicken until browned on each side and cooked half way. Cup in 1 inch pieces.
4. Cook pasta half way.
5. Microwave broccoli for 1 minute. Stir and microwave for 1 minute.
6. Mix sour cream, water, salt and pepper, Worcestershire sauce and cream soup in a mixing bowl.
7. Saute onions in the bacon drippings until translucent.
8. Add broccoli and chicken for 2-3 minutes to the onions.
9. Mix chicken, onion and broccoli mixture with the sauce in a 2 quart casserole dish.
10. Add pasta and 3/4 of shredded cheese, mix well.
11. Cover and bake in oven for 25 minutes.
12. While casserole is cooking, mix breadcrumbs, melted butter and the rest of the cheese with a fork in a small bowl.
13. After 25 minutes uncover and add the breadcrumb topping mix.
14. Bake for and additional 5-10 minutes.
15. Serve immediately.
|
|