"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Pasta Recipe

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This recipe for Chicken Pasta, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Hauck
Added: Monday, April 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package (Wal-Mart box size) bow tie pasta (preference),
2 chicken breasts (cook and chop or shred up),
1 can Rotel Tomatoes (canned tomato section in store),
1 can Cream of Mushroom,
1 can Cream of Celery,
1 can Cream of Chicken,
Sauted celery and onion (reg. white onion),
shredded cheese in and on top (Muenster is my preference--stays soft and moist),
*added Parmesan cheese (or a blend) never hurt anyone
*a little chicken broth for more added moisture, but I've never really seen a need, so I've never done it

Directions:
Directions:
You can easily scale this down to a more or less 1 9X13 pan size buy using 3 cups of pasta (if they're big shells, or maybe a little less for bow ties) or 1 1/2 to 2 cups if they're small shells; and use only 2 cans--now Sis Roger says (I agree) that the Rotel Tomatos make this dish, so always use a Rotel can, and cream of chicken is always the best one to toss out when downsizing. Cr of celery is a good choice if you're feeling lazy or out of celery and onion, and the mushrooms and tom.s are a good mix too. Basically it's just cook the pasta, the chicken, sate the veggies, mix the cans together in a baking pan with some of your shredded cheese--throw in all the rest when prepped, mix together, throw lots of shredded cheese on top (add Parmesan?), cover the pan with foil (keeps the cheese moist not dry), throw in a preheated 350 degree oven for 20-30 mins depending--and it's ready! Does take a bit of time so plan ahead. But you could always have the chicken prepped ahead of time and then pull it out of the fridge, same with shredded cheese, and probably even the veggies. :D

Number Of Servings:
Number Of Servings:
LOTS. The full recipe will make (2) 9X13 pan fulls
Preparation Time:
Preparation Time:
about 1 hour start to finish
Personal Notes:
Personal Notes:
Not long after we got here to Iowa, we were at a Mormon social at a friend's (beautiful) house, Nancy Petersen, and one of the ladies (Sis Rogers) brought this YUMMY dish--and I just had to have the recipe! So, after I finally remembered to ask her she emailed it to me. It is one of David's all time favorites--absolutely loves it; and so has everyone else! & it's one of those dishes that's great as leftovers, so make it on Thurs or Friday and have something to just grab while you're busy or trying to relax on a weekend! Enjoy this!

 

 

 

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