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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Souper-Easy Meals! Woman's World 5/9/00. Traditional versions of this family favorite, baked to creamy goodness with a sprinkling of Parmesan on top, can take hours to prepare. This one is ready in 25 minutes flat, thanks to packaged cooked chicken and cream of celery soup! Ingredients:
8 ounces fusilli |
1 (10 ounce) package frozen baby broccoli spears, thawed |
1 tablespoon butter or 1 tablespoon margarine |
1 small onion, chopped (about 1/2 cup) |
1/2 teaspoon salt |
1/4 teaspoon cracked pepper |
1/4 teaspoon dried thyme |
1/4 teaspoon garlic powder |
1/4 cup dry sherry |
1 (10 3/4 ounce) can condensed cream of celery soup |
1 1/2 cups milk |
2 (10 ounce) packages fully cooked carved chicken breasts (about 3 cups) |
1/2 cup grated parmesan cheese |
1/4 cup italian seasoned breadcrumbs |
1/8 teaspoon paprika |
Directions:
1. Position broiler rack 4 to 6 inches from heat source; preheat broiler.
2. Meanwhile, cook pasta according to package directions, adding broccoli during last 3 minutes of cooking time; drain and set aside.
3. Coat 3-quart baking dish with cooking spray.
4. In medium pot melt butter over medium heat. Add onion, salt, pepper, thyme and garlic powder; cook until softened slightly, about 3 minutes. Stir in sherry; cook 1 minute. Stir in soup and milk; cook until mixture is bubbly, about 3 minutes. Remove from heat.
5. In large bowl, combine with chicken, 1/4 cup parmwsan and reserved pasta mixture. Transfer to baking dish. Sprinkle with bread crumbs, paprika, and remaining parmesan. Broil ntil top is golden, about 3 minutes.
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