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CHICKEN PENNE CASSEROLE aka
CHICKEN AND NOODLES
An Original from Donna's Kitchen

1/2 tablespoon margarine
1/2 medium-sized onion, chopped
2 chicken breasts, boneless, skinless and diced
1 can cream of chicken soup
1/2 cup milk
dash of ground black pepper
dash of Mrs. Dash seasoning (no pun intended)
dash of poultry seasoning
dash of Lea & Perrins white wine Worcester sauce
4 ounces penne noodles, cooked and drained
1 cup fresh broccoli, chopped -or- 10 ounce frozen chopped broccoli, drained

Topping:
1 tablespoon margarine
1 tablespoon bread crumbs

In a small frying pan, sauté margarine and onion and diced chicken until cooked. In a large mixing bowl, stir in soup, milk and spices. Add cooked penne, chicken and vegetables to the mixture. Stir well. Place mixture in a greased 1-1/2 quart casserole. Bake in a 350 degree for 25-30 minutes until bubbling. While the casserole is cooking, melt margarine for the topping in a small frying pan. Add bread crumbs and mix until it becomes a crumb mixture. Remove casserole. Stir contents and add topping. Bake for an additional 5 minutes.

Serves 4.

 

Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 11:39 AM

Originally posted: 23-Jun-1996