Kitchen Cupboard Chicken Casserole

Course : Chicken
Serves: 4
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2 whole chicken breasts
2 cloves garlic -- minced
1 medium lemon -- juice of
1 teaspoon parsley flakes to taste
1 teaspoon pepper to taste
2 cups rigatoni
1 cup sour cream
3/4 cup mayonnaise
1 can cream of mushroom soup
1 can fried onions -- i use durkee
1 can green beans
1 can whole mushrooms -- quartered
1 cup monterey jack cheese -- grated
2 teaspoons thyme

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.


Nutritional Information:

903 Calories (kcal); 72g Total Fat; (70% calories from fat); 43g Protein; 25g Carbohydrate; 159mg Cholesterol; 768mg Sodium

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