29 March 2011

Chicken Supreme Casserole

Another recipe from my trusty 9x13 The Pan That Can cookbook!  I wouldn't mind making this one again.

Chicken Supreme Casserole
~ adapted from 9x13 The Pan That Can

8 ounces dried rotini pasta
1 16 oz package frozen stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts and mushrooms)
1 10 3/4 oz can condensed cream of chicken soup
1 10 3/4 oz can condensed cream of mushroom soup
2 cups 1% milk
1/4 cup mayonnaise or salad dressing
1/4 tsp black pepper
2 cups chopped cooked chicken
2 cups cubed french bread
2 T butter or margarine melted
1/4 tsp garlic powder

Preheat oven to 350.  Cook rotini according to package directions, adding the frozen stir-fry vegetables for the last 5 minutes of cooking; drain well.

Meanwhile, in a large bowl, stir together cream soups, milk, mayonnaise and pepper.  Stir in cooked pasta mixture and chicken.

Spoon chicken pasta mixture into an ungreased 9x13 in baking pan or baking dish.  In a medium bowl, toss bread cubes with melted butter and garlic powder; sprinkle over pasta mixture. 

Bake, uncovered, for 30 - 35 minutes or until heated through and bread cubes are golden brown.  Let stand for 10 minutes before serving. 

Serves 6-8.

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