"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Pasta Bake Recipe

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This recipe for Chicken and Pasta Bake, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Schmitter
Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped onion
1 c. sliced fresh mushrooms
1 c. sliced zucchini or frozen cut green beans
1/2 c. chopped celery
1 clove garlic, minced
3 Tbsp. butter, melted
1 (14 1/2 oz.) can diced tomatoes
1 tsp. dried basil
1 tsp. salt
1/4 tsp. crushed red pepper
8 oz. shell macaroni, uncooked
3 c. chopped cooked chicken
1 1/2 c. whipping cream
2 c. (8 oz.) shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese

Directions:
Directions:
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.

To store: Cover and refrigerate up to 24 hours. To serve: Bake, covered, at 350 degrees for 40-45 minutes or until thoroughly heated. Yield: 6-8 servings.

 

 

 

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