Chicken Farfalle Casserole

Recipe by CarrolJ




  • Cream the cream cheese and the sour cream together in a bowl and set aside.
  • In a large bowl blend the 2 cups of nonfat powdered milk with the 3 ½ cups of water.
  • Add the envelope of Knorr Vegetable soup mix, the 1 teaspoon of salt and the 1 teaspoon of pepper to the milk and set aside.
  • It is important to allow the dry soup mix time to reconstitute a little while you are preparing the other ingredients.
  • Heat the Olive Oil and 4 Tablespoons of the butter or margarine in a large skillet or wok.
  • Sauté the mushrooms & onions in this with the ½ teaspoons of salt and pepper until the mushrooms are slightly browned.
  • Remove the mushrooms & onions from the pan with a slotted spoon and drain them on a plate lined with several layers of paper towels.
  • Add the other 4 Tablespoons of butter or margarine to the drippings of the pan.
  • When melted, stir in the 3 Tablespoons of white flour and stir while cooking for about 1 minute.
  • Turn down the heat to medium low.
  • Slowly add the milk/soup mixture and the parmesan cheese to the butter/flour mixture in the pan, stirring while simmering until the mixture starts to thicken to about a medium thin sauce.
  • Turn off the heat and let sauce cool slightly.
  • Add a small amount of the hot sauce to the cream cheese/sour cream mixture stirring well.
  • Add all the cream cheese/sour cream mixture to the hot sauce and blend well.
  • Add the mushrooms & onions to the sauce and blend.
  • Add the spinach, chicken and cashews to the sauce.
  • Turn the burner on very low to keep warm while cooking the pasta.
  • Cook the Farfelle Pasta for about 13 minutes in about 2 quarts of hot boiling water.
  • Drain the pasta and then add the hot pasta to the hot vegetable sauce.
  • Pour all of the ingredients into a greased 13 x 9 baking dish/pan.
  • Mix the topping ingredients together in a small bowl.
  • Sprinkle the topping evenly over the casserole.
  • Bake 350 degrees for 20 minutes.
  • Serve & enjoy.