Chicken almond rotini bake

8 Servings

Ingredients

Quantity Ingredient
⅔ cup Butter; divided
½ cup Diced carrots
½ cup Diced celery
¼ cup Diced onion
2 Whole chicken breasts (fresh or dried), divided (about 1 lb.) cut into strips
¼ pounds Diced fresh mushrooms
1 can Condensed cream of chicken soup, (10 3/4 oz.)
1 cup Milk
¼ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Parsley
3 cups Rotini
1 cup Fresh bread crumbs
½ cup Silvered almonds; for garnish

Directions

In ⅓ 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 ⅓ 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 (Hoosier Kitchen) MC formatting by bobbi744@...

Recipe by: Indiana Daiy Recipe Contest Winner, Pasta Posted to MC-Recipe Digest V1 #908 by Roberta Banghart <bobbi744@...> on Nov 14, 1997

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