Chicken and Pasta Bake Recipe
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 This recipe for Chicken and Pasta Bake, by Beth Schmitter, is from Pathway Learning Community,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Beth Schmitter
Added: Monday, February 2, 2009
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Category: |
Category: |
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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
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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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