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A pasta casserole using cooked chicken. Adapted from Favorite Recipes from America's Dairyland, which features recipes submitted by the residents of Wisconsin (no individual credits are given). For a facsimile copy of this book, go to this site: http://www.wisconsinhistory.org/turningpoints/search.asp?id=1536 I would use light cream or half-and-half for this dish. The original recipe calls for the cream to be scalded (heated to just below the boiling point), but I don't see the necessity for this. By all means do it if you like.
Units: US | Metric
Serving Size: 1 (141 g)
Servings Per Recipe: 6