(by Shirley McNevich)
1 bag shredded sharp cheddar cheese
1 1/2 cups cooked chicken (cut into bite sized pieces)
1 1/2 cups bowtie pasta (measure after cooking pasta)
1 - 10oz. chopped broccoli (thawed and drained)
1/2 cup mayo
1/2 cup chopped red bell pepper
1/4 cup milk
1/2 tsp. oregano
1/2 tsp. garlic salt
3/4 cup Italian croutons
Cook bowtie pasta according to box directions--drain and measure 1 1/2 cups of pasta--set aside. In a large bowl add garlic salt, oregano, milk, and mayo--stir. Add cooked chicken pieces, drained pasta, drained broccoli, chopped red bell pepper, and 3/4 cup of the shredded cheese--stir until mixed. Grease a 2 qt. microwave safe casserole dish. Pour the mixture into the greased casserole dish. Microwave on high 8-10 minutes. Remove from microwave--sprinkle 3/4 cup of shredded cheese and Italian croutons over the top. Microwave another 1-2 minutes or until cheese melts. If you want to make it in a regular oven bake at 350 degrees for 30 minutes--remove from oven, sprinkle 3/4 cup shredded cheddar cheese and croutons over the top, and return to oven until cheese melts.
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