Prep 20 mins
Cook 30 mins
I got this recipe from a church cookbook. The woman who submitted it is known for her cooking and catered my wedding. It is a yummy pasta dish!
- 6 boneless skinless chicken breasts, cubed and cooked
- 1 large onion, chopped
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 medium green pepper, chopped
- 1 medium red pepper, chopped
- 3 stalks celery, chopped
- 1 (4 ounce) can sliced mushrooms, drained
- 2 cups milk
- 1 lb Velveeta Mexican cheese
- 3 -4 garlic cloves, minced
- 1 lb fettuccine pasta, cooked and drained
- parmesan cheese, for sprinkling
- Saute onion, peppers, celery, and garlic in melted margarine.
- Add mushrooms and chicken.
- Melt together cheese and milk, stir until smooth.
- Combine noodles with cheese and chicken mixture.
- Spread in greased 9x13 pan.
- Sprinkle with Parmesan cheese and bake at 350 for 30 minutes or until heated through.
I feel bad giving this three stars because it's probably my own fault, but this was definitely NOT 20 min prep! Between cooking the chicken, sauteeing the veggies, melting the cheese, and cooking the noodles, I had ever single burner on my stove going. I also was very confused why there was a need to bake in the oven for 30 minutes. Everything in my casserole dish was already warm, so I only left it in the oven long enough to melt the parm I sprinkled on top. To anyone making this recipe, I would suggest simply serving the chicken/cheese/veggie mixture OVER the fettuccine, instead of mixing it all together and putting it in the oven. I would also suggest cutting back on the amount of butter/margarine used--by the time the cheese is mixed into the veggies, there are puddles of fat sitting on top of the mixture. In the end, the flavor was good, very cheesy and not very cajun, but my family liked it anyway. Worth it if you feel like spending some extra time in the kitchen.