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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My family could eat noodle dishes at every meal. For a change of pace from traditional spaghetti, I like this creamy casserole packed with chicken and mushrooms. Ingredients:
1-1/2 cups sliced fresh mushrooms |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
2 tablespoons butter |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup milk |
1/4 cup chopped pimientos |
3/4 teaspoon dried basil |
1 package (8 ounces) spiral pasta, cooked and drained |
2 cups (16 ounces) 4% cottage cheese |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1/2 cup grated parmesan cheese, divided |
3 cups cubed cooked chicken |
Directions:
1. In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Add the soup, milk, pimientos and basil; mix well and heat through.
2. Place pasta in a greased 13-in. x 9-in. baking dish. Combine the cottage cheese, cheddar and 1/4 cup Parmesan; spread over pasta. Top with chicken. Pour sauce over chicken. Sprinkle with remaining Parmesan cheese.
3. Cover and bake at 350° for 50-55 minutes or until bubbly. Yield: 6-8 servings.
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