|Salad was fresh picked from the garden!|
Here are a few facts I know about my co-worker Tracy:
- Bacon, hamburgers, steaks and sausage must be more than "well-done." They must be charred, not charbroiled, but practically burned beyond recognition.
- Her biscuits must be BROWN. Not tan, taupe or any other color that reminds you of normal....on a biscuit.
- She can come up with some whopper doodle ideas for dessert...see Nanner Jammers.
- Her Chocolate Gravy cures what all may be ailing you.
- Because of 1 and 2, I hesitate when she mentions a recipe, but because of 3 and 4, I'll try it at least once.
This casserole will serve six with a small salad and garlic bread on the side.
I'd allow 45 minutes to 1 hour for preparation.
- 8 oz. Piccolini pasta
- 2 Tbsp. butter
- 1 medium onion, diced
- 1 green bell pepper, diced (I used my vacuum sealed red and yellow peppers)
- 1 10 oz. can Rotel (I used mild, next time I'll crank up the heat with hot Rotel)
- 1 8 oz. pkg. Velveeta
- 3 cups chopped cooked chicken (I stewed 2 large boneless chicken breasts)
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1 tsp. chilli powder
- 1/2 tsp. ground cumin
- 1 1/2 cups shredded cheese
- • Preheat oven to 350, and prepare pasta to pkg. directions
- • While pasta is cooking, melt butter in a large skillet over med.high heat
- • Add onions and peppers, sauté 5 minutes or until tender
• Stir in Rotel
• Stir in Velveeta cooking and stirring constantly until cheese is melted
• Stir in sour cream and soup
• Stir in chilli powder and cumin.
• Stir in chicken.
• Add hot cooked and drained pasta, stir till well blended
• Spoon into a lightly greased 9x13 casserole dish
• Sprinkle shredded cheese over top
• Bake at 350 degrees for 25-30 minutes or until bubbly.
This casserole is even better the next day! (If you have any left)