chicken Pasta Casserole

By feeferlump

Ingredients

• 5 cups uncooked noodles
• 1/2 cup grated parmesan cheese
• 1 egg lightly beaten
• 1 tbs garlic powder
• 1-1/4 tsp pepper - divided
• 1 lb chicken tenderloins
• 1 medium onion - sliced
• 3 tbs butter
• 1-3/4 cups half and half - divided
• 2 cups (8oz) shredded skim mozzarella
• 1 can (10-3/4 oz) ff cream of chicken soup
• 1/2 cup white wine or chicken broth
• 1 tbs dried parsley flakes

Preparation

Step 1

Cook noodles. In a large bowl, combine the parmesan cheese, egg, garlic powder and 1tsp pepper; set aside. Drain noodles and rinse in cold water; add egg mixture, set aside.

In a large skillet, cook the chicken, onion and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup half and half - heat through.

In a greased 13x9 baking dish, layer half of the noodle mixture, chicken mixture, mozzarella cheese. Repeat layers.Combine the soup, wine and parsley and remaining cream; pour over top. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 40 minutes. Bake uncovered for 15-20 minutes longer or until bubbly and cheese is melted.