Recipe Index


Nancy's Kitchen - Tried and Tested Recipes
Chicken Cazuela

I fixed this dish for supper last night and we really did like it.

Chicken Cazuela

8 oz. linguini, broken in halves
1 can (2.8 oz.) French fried onions
2 cups cooked chicken, cut up
1 can cream of mushroom soup
1/2 cup chicken broth
1 can (4 oz.) chopped green chilies, drained
2 tbsp. diced pimiento
1 cup shredded Cheddar cheese

Cook and drain linguini according to directions on box. In greased 8x12 inch baking dish, Layer hot linguini, 1/2 a can onions and chicken. In small bowl, mix together the soup, chilies, pimiento and chicken broth (I dissolved 1 tsp. chicken bouillon granules in 1/2 cup boiling water).

Pour over ingredients in baking dish. Cover with cheese. Cover and bake at 350º for 30 minutes. Top with remaining 1/2 can onions and put back in oven uncovered for 10 more minutes, until onions are browned.

NOTE: I also added some pepper to taste, to the soup mixture.
Judy (in Alaska)


Click Here to Print this Recipe           

Want to share this recipe with a friend?
[ Click Here to send this recipe to a friend ]

Mr. Food eCookbook