Chicken & Pasta Bakecasseroles, pasta, poultry 1 cup onion-chopped 1 cup mushrooms-fresh,sliced 1 cup zucchini 1/2 cup celery 1 cup garlic-minced 3 tablespoon butter or margarine 1 cup tomatoes, whole-drained and 1 teaspoon basil, whole-dried 1/2 teaspoon salt 1/4 teaspoon red pepper-crushed 8 oz macaroni shells-uncooked 3 cup chicken-cooked, chopped 1 1/2 cup whipping cream 2 cup monterey jack cheese-shreded 1/2 cup parmesan cheese-grated Saute first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt, and crushed red pepper; set aside. Cook pasta according to package directions; drain. Combine pasta, vegetable mixture, and chicken in a large bowl; spoon mixture into an 11x7x1-1/2-inch baking dish. Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture. Bake, covered, at 350F for 40 to 45 minutes or until thoroughly heated. Makes 6-8 servings. |
