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Kitchen Cupboard Chicken Casserole

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C, P
    MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 whole chicken breasts

    2. 2 cloves garlic -- minced

    3. juice of one lemon parsley flakes to taste pepper to taste 2 cups rigatoni

    4. 1 cup sour cream

    5. 3/4 cup mayonnaise

    6. 1 can cream of mushroom soup

    7. 1 can fried onions -- I use durkee

    8. 1 can green beans

    9. 1 can whole mushrooms -- quartered

    10. 1 cup monterey jack cheese -- grated

    11. 2 tsp. thyme

    12. pepper to taste

    Instructions Jump to Ingredients ↑

    1. Marinate chicken breasts in lemon juice, garlic, parsley and pepper for abo ut 20 minutes; cut into cubes and saute quickly; set aside.

    2. Meanwhile boil the rigatoni until tender; drain.

    3. In a large casserole dish combine soup, sour cream, mayonnasie, thyme and p epper; stir until smooth.

    4. Add cooked chicken, mushrooms, green beans, and about 1/4 of the fried onio ns; mix well.

    5. Add cooked pasta, stir well.

    6. Sprinkle top with cheese and remaining onions and bake uncovered at 350 deg rees about 30 minutes or until bubbling.

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