"This is pure comfort food that goes together quickly enough for a weeknight dinner."
1 (4 ounce) cans
green onions with tops
green bell pepper, finely diced
garlic clove, minced
fresh rosemary needles, finely chopped
( about a 4-inch fresh sprig leaves removed)
fresh sage leaves, finely minced
( I used mini bow ties)
1 (12 1/2 ounce) cans
1 (10 ounce) cans
cream of mushroom soup
heavy whipping cream
gruyere cheese, grated
chopped pimiento, drained
dried celery leaves
( very flavorful)
parmesan cheese, grated
Cook the pasta according to package directions.
Preheat oven to 350.
In a large saucepan, melt 2 TBS butter and saute the green pepper, mushrooms, green onions and garlic until translucent, stirring often, taking care not to let them brown. Season with salt and pepper to taste.
Remove from heat. Stir in the cream of chicken soup, the can of chicken, cream, guyere cheese, 2 oz. parmesan cheese, pimiento, turmeric, white pepper, celery salt and celery leaves, if using.
Gently fold in the pasta until well mixed. Spoon the mixture into a 2 quart casserole.
Melt the remaining 2 TBS of butter, add the bread crumbs, mix well. Sprinkle evenly over the top of the casserole Sprinkle the remaining grated parmesan cheese over the top as well.
Bake uncovered in a 350 oven for 45 minutes.
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Creamy Cheesy Chicken Pasta Casserole (cont.)