My husband calls me the Casserole Queen. He is too kind and very hungry at the moment, so sucking up to the cook is good.
Paula Deen's magazine arrived in September tempting me to spend weeks and weeks in the kitchen cooking. I finally had some time, 4 months later, and added this recipe to the weekly menu. This casserole was dynamite! Everyone left the table full and satisfied. I loved the crunch on top. Any casserole is made better with a little crunch. It's a cardinal rule of casserole making - add crunch!
It reminds me of a King Ranch Chicken casserole with a few twists. It adapts very well to add ins. So get creative. I think the next time I will add some sauted zucchini to it as well as the roasted red peppers. Give it your best shot and have some fun.
Celebrate the Feast!
Makes 10 to 12 servings
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 (14-ounce) can chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (4.25-ounce) can chopped black olives, drained
1 (4-ounce) jar sliced mushrooms, drained
1 (12-ounce) jar of marinated roasted red peppers
1⁄2 cup sour cream
1 teaspoon salt
31⁄2 cups chopped cooked chicken
2 cups shredded Cheddar cheese
1 (16-ounce) package angel hair pasta, cooked according to package directions
3⁄4 cup panko (Japanese bread crumbs)
1 tablespoon butter, melted
Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.
In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.
In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.
In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.
Labels: In the Kitchen