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Chicken and Pasta Bake



  • 1 cup chopped onion
  • 1 cup sliced fresh mushroom
  • 1 cup sliced zucchini
  • 1/2 cup chopped celery
  • 1 clove garlic, minced
  • 3 tablespoons butter or margarine, melted
  • 1 (14 1/2 ounce) can whole tomatoes, drained and chopped
  • 1 teaspoon dried whole basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 8 ounces shell macaroni, uncooked
  • 3 cups chopped cooked chicken
  • 1 1/2 cups whipping cream
  • 8 ounces shredded Monterey jack cheese
  • 1/2 cup grated Parmesan cheese


  1. Sauté first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt and crushed red pepper; set aside.
  2. Cook pasta according to package directions; drain. Combine pasta, vegetable mixture and chicken in a large bowl; spoon mixture into an 11 x 7-inch baking dish.
  3. Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture.
  4. Bake, covered, at 350 degrees F for 40 to 45 minutes or until thoroughly heated.

Yields 6 to 8 servings.


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