Kitchen Cupboard Chicken Casserole
Yield
4 servingsPrep
45 minCook
30 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breasts
|
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | x |
lemon
juice of |
*
|
| 1 | x |
parsley flakes
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | cups |
rigatoni pasta
|
*
|
| 1 | cup |
sour cream
|
|
| ¾ | cup |
mayonnaise
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
onions
fried |
*
|
| 1 | can |
green beans
|
*
|
| 1 | can |
mushrooms
whole, quartered |
*
|
| 1 | cup |
monterey jack cheese
grated |
|
| 2 | teaspoons |
thyme
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breasts
|
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | x |
lemon
juice of |
*
|
| 1 | x |
parsley flakes
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 473 | ml |
rigatoni pasta
|
*
|
| 237 | ml |
sour cream
|
|
| 177 | ml |
mayonnaise
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
onions
fried |
*
|
| 1 | can |
green beans
|
*
|
| 1 | can |
mushrooms
whole, quartered |
*
|
| 237 | ml |
monterey jack cheese
grated |
|
| 1E+1 | ml |
thyme
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Marinate chicken breasts in lemon juice, garlic, parsley and pepper for about 20 minutes; cut into cubes and sauté quickly; set aside.
Meanwhile boil the rigatoni until tender; drain.
In a large casserole dish combine soup, sour cream, mayonnasie, thyme and pepper; stir until smooth.
Add cooked chicken, mushrooms, green beans, and about ¼ of the fried onions; mix well.
Add cooked pasta, stir well.
Sprinkle top with cheese and remaining onions and bake uncovered at 350℉ (180℃) F about 30 minutes or until bubbling.
