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Chicken And Pasta Bake

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    Source: www.allpastarecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 c. chopped onion

    2. 1 c. sliced fresh mushrooms

    3. 1 c. sliced zucchini

    4. 1/2 c. chopped celery

    5. 1 clove garlic, minced

    6. 3 tbsp. butter, melted

    7. 1 (14 1/2 oz.) can whole tomatoes, drained & chopped

    8. 1 tsp. dried whole basil

    9. 1/2 tsp. salt

    10. 1/4 tsp. crushed red pepper

    11. 8 oz. shell macaroni, uncooked

    12. 3 c. chopped cooked chicken

    13. 1 1/2 c. whipping cream

    14. 2 c. (8 oz.) shredded Monterey Jack cheese

    15. 1/2 c. grated Parmesan cheese

    Instructions Jump to Ingredients ↑

    1. Saute first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt and crushed red pepper; set aside.

    2. Cook pasta according to package directions; drain. Combine pasta, vegetable mixture and chicken in a large bowl; spoon mixture into an 11 x 7 x 1 1/2 inch baking dish. Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture.

    3. To store: Cover and refrigerate up to 24 hours. To serve: Bake, covered, at 350 degrees for 40-45 minutes or until thoroughly heated. Yield: 6-8 servings.

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