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Chicken Casserole
10 boneless, skinless chicken
breasts
1 tbsp vegetable bouillon powder
Water, to cover
4 ½ cups rotini pasta
12 cups boiling water
1 tbsp cooking oil
1 tbsp salt
2 cans cream of chicken soup
1 cup light sour cream
½ cup salad dressing or
mayonnaise
½ tsp pepper
1/3 cup dry or alcohol free
sherry
TOPPING
¼ cup hard margarine, melted
1 cup dry bread crumbs
½ grated parmesan cheese
Place chicken, bouillon powder
and water in a large frying pan. Cover and cook for about 20
minutes until chicken is no longer pink. Drain and let cool for
several minutes. Cut chicken into bite size pieces and divide
between 2 ungreased 2 quart casserole dishes.
Cook pasta in boiling water,
cooking oil and salt in large pot for 10-12 minutes until tender but
still firm. Drain and divide pasta between the casseroles.
Stir soup vigorously in a medium
bowl. Add sour cream, salad dressing, pepper and sherry. Divide
between casseroles and stir gently.
TOPPING: Combine margarine,
bread crumbs and cheese. Divide and sprinkle over each casserole.
Bake, uncovered, in 350 f oven for 40-45 minutes until heated
through. Makes 2 casseroles, 6 servings each.
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