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Asian Chicken Casserole
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- #75386
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound sliced button mushrooms
1 tablespoon olive oil
1 1/2 pound cooked, cubed chicken
2 cups of chopped celery
1/2 green bell pepper, chopped
1/2 white onion, diced
1 can (10 ounce size) cream of mushroom soup, undiluted
1 can (8 ounce size) sliced water chestnuts, drained and rinsed
1/4 teaspoon sea salt
1/2 teaspoon black pepper
6 ounces pasta
8 ounces sour cream
directions
In a saute pan cook the mushrooms in olive oil until the edges begin to brown. Stir periodically.
While the mushrooms are cooking, put on your pot of water to boil the pasta. Then work on prepping your veggies and your meat. As you get each item chopped put them in a large bowl. Add the soup, the water chestnuts, the salt, and the pepper. Mix well.
Cook the pasta according to package directions. Drain well.
Add the pasta, the cooked mushrooms and the sour cream to the same large bowl. Stir again to make sure all is incorporated.
Then pour it into a 9" x 13" casserole. Bake at 400 degrees F for 35-45 minutes. Take out when the pasta just starts to get a brown edge on the noodles sticking out the top. Let rest on the counter for 5-10 minutes and then serve.
A simple salad will round out the meal and give more color on the plate.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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