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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Chicken and Mini Penne Casserole Recipe

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This recipe for Creamy Chicken and Mini Penne Casserole is from Ivy's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
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Ingredients:  
Ingredients:  
8 oz. pasta (penne, macaroni, or mini penne)
1 c. frozen mixed vegetables (peas, or blend of peas and carrots)
1 tbsp. butter
1 tbsp. extra-virgin olive oil
½ c. onions, chopped
½ c. celery, diced
1 tsp. dried parsley flakes
Dash black pepper
2 c. chicken (diced, cooked)
1 (10.5 oz.) can condensed cream of chicken soup
¾ c. milk
½ c. sour cream
salt
1 c. Parmesan cheese (fresh shredded or about ¾ c. grated)

Directions:
Directions:
Gather the ingredients. Heat oven to 350ºF. Grease a 2 quart casserole dish. Cook pasta in boiling salt water following package directions; rinse and drain. Cook the vegetables as directed on package. Drain and set aside. In a medium saucepan on medium heat, melt the butter with the extra-virgin olive oil. Add onions and celery to the pan. Cook, stirring frequently until the vegetables are tender. Stir in the parsley, diced chicken, condensed cream of chicken soup, milk, sour cream, and the cooked vegetables. Stir and taste the mixture. Add salt as needed to taste. Spoon the pasta and chicken mixture into the prepared casserole. Sprinkle the top evenly with the Parmesan cheese. Bake for 30 to 40 minutes, or until hot and bubbly.

 

 

 

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