Saturday, November 10, 2012

Chicken, Rotini and Tomato Casserole

This was a great weeknight quick whatever is on hand casserole.  I did not grow up with casseroles.  Period.  I don't think I ever had a casserole from my mom's oven.  It wasn't part of her culture.  My husband, on the other hand, knows the world of casseroles and he loves them.  Whenever I give him a choice between casserole and pasta or casserole and soup or casserole and stew, the answer?  You got it, casserole.  And I must admit, you can do a lot in these one pot wonders.  The possibilities, my friends, are endless.  This one has:

1 lb or so skinless, boneless chicken breast
2 cups cooked Rotini
1 (14.5 oz) can diced tomatoes
1/2 an onion, diced
2 stalks celery, diced
the few mushrooms I had left in my fridge (1 would add more if I had them, they were good in here!)
1 cup mozzerella,
1/3 cup parmesan,
more mozz and parm for topping, and a sprinkling of breadcrumbs.

Here's what you do: cut up and saute the chicken breast (I used two breasts

Saute the onion and celery, add them to your casserole dish

Same with the shrooms

And diced tomatoes with their juices

Add the cooked chicken

And the cooked pasta

And the cheese

It looks yummy already

Top with more cheese

And some breadcrumbs

Cover with foil and bake at 350 for 30 minutes or so. Remove foil and bake another 5 minutes.

Serve and enjoy!

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