Yummy, yummy! I was cooking again and it came out so well I had to share it with you guys!!! VERY busy week at work... will have to update all y'all later!
Courtesy of the most amazing Paul Deen
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
1⁄2 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.
I also added these breadsticks on the side... very yummy!
Smoky Parmesan Breadsticks:
- 1 (11 ounce) can refrigerated breadstick dough
- 2 tablespoons butter, melted
- 2 tablespoons parmesan cheese, grated
- 1/2 teaspoon smoked paprika
- Preheat oven to 375 degrees F.
- On a clean, flat surface, unroll breadstick dough.
- Separate dough into breadsticks.
- Brush each evenly with melted butter.
- In small bowl, combine cheese and paprika; sprinkle evenly over prepared dough.
- Gently twist each breadstick.
- Place on prepared baking sheet, and bake for 11-13 minutes, or until golden brown.
- Serve immediately.