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Kitchen Cupboard Chicken Casserole | |||||||||||||||
Course : Chicken Serves: 4 |
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Ingredients:
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Preparation / Directions:1. Marinate chicken breasts in lemon juice, garlic, parsley and pepper for about 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 pepper; stir until smooth. 4. Add cooked chicken, mushrooms, green beans, and about 1/4 of the fried onions; mix well. 5. Add cooked pasta, stir well. 5. Sprinkle top with cheese and remaining onions and bake uncovered at 350 degrees about 30 minutes or until bubbling.
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Nutritional Information:903 Calories (kcal); 72g Total Fat; (70% calories from fat); 43g Protein; 25g Carbohydrate; 159mg Cholesterol; 768mg Sodium | |||||||||||||||