2/3 cup Butter, divided
1/2 cup Diced carrots
1/2 cup Diced celery
1/4 cup Diced onion
2 Whole chicken breasts (fresh or dried), divided (about 1 lb.) cut into strips
1/4 lb Diced fresh mushrooms
1 can Condensed cream of chicken soup, (10 3/4 oz.)
1 cup Milk
1/4 tsp Salt
1/4 tsp Pepper
1 tbsp Parsley
3 cup Rotini
1 cup Fresh bread crumbs
1/2 cup Silvered almonds, for garnish
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In 1/3 cup butter lightly sauté carrots, celery and onions. Add chicken strips and mushrooms; cook until tender. Add the chicken soup, milk, salt and pepper, 1 teaspoon parsley and the cooked rotini. Place in 2-quart buttered casserole. Mix 1/3 cup butter (melted), bread crumbs and the remaining 2 teaspoons parsley; spread evenly over casserole. Garnish with almonds. Bake in 350°F oven for 30 minutes. Makes 8 servings.
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