Chicken Pasta Bake
14 ingredients
10 steps
Ingredients
- 1 c. chopped onion
- 1 c. sliced fresh mushrooms
- 1 c. zucchini
- 1 clove garlic, minced
- 1/2 c. chopped celery
- 3 Tbsp. butter or margarine, melted
- 1 (14 1/2 oz.) can whole tomatoes, drained and chopped
- 1 tsp. dried whole basil
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper
- 8 oz. shell macaroni or colored spirals and more like 2 c. uncooked
- 3 c. chopped, cooked chicken
- 2 c. whipping cream
- 2 c. (8 oz.) shredded Monterey Jack cheese or 1 c. Mozzarella and 1 c. Monterey Jack and 1/2 c. grated Parmesan cheese
Directions
-
1Saute first 5 ingredients in butter until vegetables are crisp-tender.
-
2Stir into basil, salt and crushed red pepper; set aside.
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3Cook pasta according to package directions; drain.
-
4Combine pasta vegetable mixture and chicken in large bowl.
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5Spoon mixture into a 11 x 7 x 1 1/2-inch baking dish.
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6Combine whipping cream and cheeses in a medium saucepan.
-
7Cook over low heat until cheese melts, stirring frequently.
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8Pour sauce over pasta mixture.
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9To store, cover and refrigerate up to 24 hours.
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10To serve, bake covered at 350° for 40 to 45 minutes or until thoroughly heated. Yields 6 to 8 servings.
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