Yield: Serves 4 to 6
- 6 ounces gemelli or fusilli pasta
- 1 to 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 teaspoon dried herb mixture, such as fine herbs or a combination of thyme, rosemary, parsley, and tarragon
- 1 can (10 3/4 ounces) cream of chicken soup
- 1 can (10 3/4 ounces) cream of mushroom soup
- 2/3 cup milk 1 1/2 cups shredded Cheddar cheese
- salt and pepper, to taste
- 1 cup soft bread crumbs
- 2 tablespoons melted butter
Cook the pasta following package directions (use the lesser cooking time for al dente, or somewhat firm). Drain in a colander, rinse with hot water, and set aside. Along with the chicken, you'll be using the vegetables and some of the liquid in the casserole.
In a large skillet or medium saucepan combine the chicken broth and white wine. Add chicken breasts, onion, celery, carrots, and herbs. Bring to a boil and simmer for about 15 minutes to reduce slightly. Cover and continue simmering until chicken is cooked through, about 15 to 20 minutes, depending on thickness.
In a large bowl, combine the soups, milk, and cheese. Add the drained pasta.
Chop the chicken and add to the pasta mixture. With a slotted spoon transfer the cooked onions, celery, and carrots to the pasta mixture. Add about 1/2 cup of the pan liquids and stir until well blended. Add salt and pepper, as needed. Spoon into the prepared baking dish.
Combine the bread crumbs with melted butter. Sprinkle over the casserole.
Bake for 25 to 30 minutes, until browned and bubbly.
Serves 4 to 6.
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