Submitted by Rob Anning
- 1 recipe sauce (see below)
- 1 pound chicken breast, cooked and cut into bite sized pieces. (Or 2-3 packages prepared chicken from the salad section.)
- 1 package grape tomatoes, quartered
- 1 bunch asparagus, slightly steamed and cut into bite sized pieces. (Or 1 package frozen asparagus pieces, thawed.)
- Pasta (see below)
- Panko crumbs (see below)
- Melted butter (see below)
Toss pasta and sauce. Gently toss in chicken, tomatoes, and asparagus. Put in 13 x 9 glass or ceramic pan. Cover top with panko mixture. Bake at 300′ until hot and topping is browned. (The veggies work best if everything else is still hot when it goes in the oven, minimizing oven time.)
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Sauce
- 1 stick melted butter
- 1 can cream of chicken soup
- ½ cup chopped onion
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chopped garlic
- 6 cups grated sharp cheddar
- 1 cup sour cream
Combine all ingredients and stir over medium heat until cheese is well melted.
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Pasta
Boil 32 oz. Radiatori (ruffle pasta). You’ll want it al dente – it will get softer in the oven
If you can’t find radiatori pick a pasta that’s not smooth so the sauce has something to cling to.)
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Use enough panko crumbs to cover your dish, tossed with enough melted butter to lightly coat crumbs.
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