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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Snowed in one night my roommate and I made this up with what we had in the house. Ingredients:
2 chicken breasts, cut in one bite size cubes |
12 ounces cooked drained pasta (any bite size pieces, i like rotini) |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup ricotta cheese |
1/2 cup grated parmesan cheese, divided |
2 tablespoons butter |
1/2 cup breadcrumbs |
1/2 an onion, diced |
2 tablespoons italian herb seasoning, divided |
1 teaspoon red cayenne pepper |
1/4 cup ranch dressing |
1/2 tablespoon dijon mustard |
olive oil |
Directions:
1. Preheat the oven to 350°F.
2. In a large skillet saute the onion and chicken in olive oil on medium heat.
3. Sprinkle 1 tablespoon of the Italian herb mix over the chicken and cook, stirring occasionally until chicken is cooked through.
4. In a small bowl melt the butter and mix together the bread crumbs, 1/8 cup of cheese.
5. In a large bowl mix together the rest of the ingredients, including the chicken onion mixture.
6. Transfer the mix to a casserole dish and top with the breadcrumbs.
7. Bake for 20 -25 minutes or until bubbly and brown on top.
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