Recipe - Chicken Almond Rotini Bake

2/3 cup Butter; divided
One half cup Diced carrots
One half cup Diced celery
One fourth cup Diced onion
2 Whole chicken breasts (fresh
or dried), divided (about 1
lb.) cut into strips
One fourth pound Diced fresh mushrooms
1 cn Condensed cream of chicken
soup, (10 Three fourths oz.)
1 cup Milk
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Parsley
3 cup Rotini
1 cup Fresh bread crumbs
One half cup Silvered almonds; for
garnish

In 1/3 cup butter lightly saute carrots, celery and onions. Add chicken
strips and mushrooms; cook until tender. Add the chicken soup, milk, salt
and pepper, 1 teaspoon parsley and the cooked rotini. Place in 2quart
buttered casserole. Mix 1/3 cup butter (melted), bread crumbs and the
remaining 2 teaspoons parsley; spread evenly over casserole. Garnish with
almonds. Bake in 350°F oven for 30 minutes. Makes 8 servings. Shirley
Straye, LaGrange, IN, Indiana Dairy Recipe Contest Winner, Pasta
http://www.in.net/KitcheNet (Hoosier Kitchen) MC formatting by
bobbi744@sojourn.com

Recipe by: Indiana Daiy Recipe Contest Winner, Pasta

Posted to MCRecipe Digest V1 #908 by Roberta Banghart
bobbi744@sojourn.com on Nov 14, 1997