05 June 2009
From Denny: This is an easy weekend casserole the whole family and friends who drop by unexpectedly can enjoy!
From: Atlanta Journal-Constitution
The contributors: La Tarsha Mills-McKie of College Park and her mother, Blanche Mills of East Point, Georgia.
Hands on time: 20 minutes
Total time: 1 hour
3 skinless, boneless chicken breast halves (or 4 thighs)
1 quart chicken broth
1 tablespoon olive oil
8 ounces sliced crimini mushrooms
1 red bell pepper, sliced
1 cup frozen peas
8 ounces medium shells
Salt and pepper to taste
1 (10 3/4-ounce) can condensed cream of celery soup
4 ounces grated Parmesan cheese
Place chicken in a pot and cover with broth. Bring to a boil, then reduce the heat and cover. Simmer for 15 to 20 minutes, or until chicken is cooked through. Remove chicken from pot and cool slightly, then cut into small cubes. Set aside 1 cup broth.
Meanwhile, in a large sauté pan, heat olive oil over medium-high heat. Add mushrooms and sprinkle lightly with salt and pepper. Sear, without stirring for 3 to 4 minutes, until lightly browned. Then stir the mushrooms and cook an additional 2 minutes. Add bell pepper and cook 3 more minutes. Remove from heat, stir in peas and set aside.
Preheat oven to 350 degrees. Cook the shells in the remaining broth or in a fresh pot of salted, boiling water. When the pasta is cooked, drain. Combine cooked pasta with chicken, condensed soup, vegetables and reserved cup of broth; season to taste with salt and pepper. Transfer to a lightly greased 2-quart casserole or 9-by-13-inch baking dish. Sprinkle with cheese. Bake about 20 minutes, or until the cheese is lightly browned.
Per serving: 411 calories (percent of calories from fat, 26), 36 grams protein, 40 grams carbohydrates, 3 grams fiber, 12 grams fat (5 grams saturated), 53 milligrams cholesterol, 1,050 milligrams sodium.