Golden Chicken and Pasta
Too busy to wash and chop vegetables? Save time and money by buying the store brand of chopped celery and onion mix available in the frozen food section of the supermarket.
1/2 cup stalk of celery
1/2 cup onion
3 Tbsp margarine
3 Tbsp flour
2 Tbsp instant chicken bouillon granules
4 cup milk
3 cup coarsely chopped cooked chicken
8 oz shell pasta
1/3 cup Parmesan cheese
Preheat oven to 350°F. Saut� celery and onion in margarine in a large skillet over high heat for 5 minutes. Add flour and bouillon. Saut� for 2 minutes.
Stir in milk gradually. Cook, stirring continually, until thickened, about 8 minutes. Remove from heat.
Add chicken and pasta; mix gently. Spoon into a lightly greased large casserole.
Sprinkle with Parmesan. Bake for 30 minutes or until topping is bubbly and lightly browned.
You can use almost any kind of chicken for this recipe. Try using frozen cooked, chopped chicken or canned chicken. For the best flavor, grate the Parmesan at the last minute before adding to recipe.