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Kitchen Cupboard Chicken Casserole

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Submitted by rayh

YIELD

4 servings

PREP

45 min

COOK

30 min

READY

80 min

Ingredients

2 2
WHOLE WHOLE CHICKEN BREASTS *
2 2
CLOVES CLOVES GARLIC
minced
1 1
X X LEMON
juice of *
1 1
X X PARSLEY FLAKES
to taste *
1 1
X X BLACK PEPPER
to taste *
2 473
CUPS ML RIGATONI PASTA *
1 237
CUP ML SOUR CREAM
¾ 177
CUP ML MAYONNAISE
1 1
CAN CAN ONIONS
fried *
1 1
CAN CAN GREEN BEANS *
1 1
CAN CAN MUSHROOMS
whole, quartered *
1 237
CUP ML MONTEREY JACK CHEESE
grated
2 1E+1
TEASPOONS ML THYME *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 471 76% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 988mg 41%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 21g
Vitamin A 14% Vitamin C 3%
Calcium 30% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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