Saturday, April 11, 2009

Crunchy Quick Kickin' Chicken Casserole

Quick Kickin' Chicken Casserole

Side view after we took a few scoops. Not a fab pic of this dish.

Quick Kickin' Chicken Casserole

This wasn't meant to be a bloggin recipe, but it turned out to be very yummy! Dan asked what was for lunch, n when I looked in the fridge I blankly looked at that 1/2 empty thing cluelessly.....but with a few ingredients I had in the pantry, freezer, and fridge, I whipped this sucker out.....n it was pretty darn good....and quick!


1 very large chicken breast cooked and diced......(about 1 1/2 -2 cups)

1 1/2 cups rigatoni pasta cooked el dente

1/2 cup Mexican fine shredded cheese

1/2 cup non-fat sour cream

1/2 tbl Cajun seasoning

4-5 tbl melted butter, margarine, or spread

1 tsp garlic powder

Sprinkle of dried parsley

1/4 cup water minus a tbl or so.

1/3 loaf of french bread, or any other bread you have lying around that needs to be used up, diced up in crouton size n shapes

8 slices of pepperoni cut in quarters

Cook and dice chicken. ( I quickly cooked frozen pieces in covered pan with a lil water in it.)

Cook pasta el dente

Mix chicken, pasta, cheese, sour cream, Cajun seasoning, pepperoni and water together.

Put mixture in pan and top with bread cubes.

Mix melted butter and garlic powder together

Use butter mixture to bast the bread topping....bast till butter gone.

Sprinkle with dried parsley

Bake at 350 uncovered for 10 min.

Mine was not toasted on top after this long so I then broiled it for 1-2 min till crisp. If you broil, WATCH CLOSELY!

Remove from oven, serve, and enjoy:)

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