CHICKEN PASTA CASSEROLE
Another good casserole recipe from the Taste of Home Magazine, "Simple and Delicious," however, it does require 8 hours of chilling time prior to baking. We had this tonight and it was a hit! The picture is my own. It might be kind of hard to pick it out, but there IS a piece of chicken laying across the noodles! LOL
Provided by Wendy Gardner
Categories Casseroles
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water, add to egg mixture. Set aside.
- 2. In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup half and half; heat through.
- 3. In a greased, 13-in. x 9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers.
- 4. Combine the soup, wine, parsley and remaining half and half; pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes; remove cover and continue baking 15-20 minutes longer or until bubbly and cheese is melted.
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