Chicken & Pasta Casserole
Marcia Hoffman's Cookbook.
- 8 chicken breasts
- 1/2 lb. spaghetti
- 4 or 5 cans cream of celery soup
- 2 T curry powder
- 2 can artichokes
- Small package Pepperidge Farm stuffing
Poach chicken until just dine. Cut into bite sized pieces. Break pasta in half and boil until just under al dente.
Cover large greased casserole dish with some celery soup. Sprinkle with 1/3 of the curry powder. Put pasta on top, then some more soup and curry. Then throw in the chicken, the artichokes, a little more curry and then the rest of the soup. Cover wiwth stuffing. Dot with butter.
Bake at 375 degrees for 30 to 35 minutes.
Vary any way you want. Add a layer of sour cream or cheddar cheese. Throw in some dried cherries or craisins or mandarin oranges. Add some dry white wine to the soup, or some sautéed mushrooms.