Chicken Veggies n Shells Casserole
From sparow64 15 years agoIngredients
- 3 skinless, boneless chicken breast halves (or 4 thighs) shopping list
- 1 quart chicken broth shopping list
- 1 tablespoon olive oil shopping list
- 8 ounces sliced crimini mushrooms shopping list
- 1 red bell pepper, sliced shopping list
- 1 cup frozen peas shopping list
- 8 ounces medium shells shopping list
- salt and pepper to taste shopping list
- 1 (10 3/4-ounce) can condensed cream of celery soup shopping list
- 4 ounces grated parmesan cheese shopping list
How to make it
- 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
The Rating
Reviewed by 4 people-
This sound so good thanks . will try it
momo_55grandma in Mountianview loved it -
I have done this one but I used the peas and it was a hit with my family!
bluewaterandsand in GAFFNEY loved it -
Another great one!
grandmacooks in Somewhere In loved it
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