Ingredients
- 3 Cups uncooked pasta
1 Can Cream of Chicken Soup
1 (12-oz) Evaporated Milk
1/3 Cup Shredded Mozzarella Cheese
3 Cups Cooked Chopped Chicken
1/3 Cup Shredded Parmesan Cheese
Directions
Cook noodles in boiling, salted water for 2 min. LESS than the shortest time recommended on pkg. Drain. Combine soup, milk and cheeses. Stir in chicken and pasta.
To serve: Thaw- baked covered for 45 min. at 350. Then remove cover and bake 10 additional min.
To serve: Thaw- baked covered for 45 min. at 350. Then remove cover and bake 10 additional min.
Nutritional Info
- Servings Per Recipe: 6
- Calories: 585.9
- Total Fat: 26.4 g
- Cholesterol: 158.8 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 0.5 g
- Protein: 59.5 g
2 comments:
I wanted to comment on your pasta...and don't think I'm picking on you because I think this is relavent to every pasta dish...but I think the dish was a little dry. I loved the flavor and I thought the pasta wasn't overcooked, it was just too dry. I think that could either be fixed by making the sauce a little thinner (add milk or water) and/or make sure the shells are completely covered.
My mom and I have made freezer ready manicotti in the past and the cook book said to make sure all the pasta shells were completely covered in sauce or they would dry out. I think you can apply that principle to every pasta dish.
Just a thought. Other than that we all really liked the dish.
(Feel free to make comments about my dish. And please don't be offended by the comments.)
Hey just saw this..... I never feel picked on. I belong to the Loosli family and ya better have tough skin. I will try adding milk for sure. Thanks for the hint.
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