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Chicken: Chicken Del Sol

Source of Recipe


billk54






List of Ingredients



• 1 (16 ounce) package uncooked rigatoni pasta
  
• 2 boneless, skinless chicken breast halves
  
• 2 cans condensed cream of chicken soup
  
• 1 cup mayonnaise
  
• 2 teaspoons lemon juice
  
• 1/2 teaspoon curry powder
  
• 1 cup frozen peas, thawed
  
• 1 (4 ounce) can sliced mushrooms, drained
  
• 1 cup shredded cheddar cheese
  
• 1/4 cup melted butter
  
• 1 cup crushed corn flake crumbs or unseasoned bread crumbs
  
• 2 teaspoons chopped fresh parsley
  






Instructions



1. Preheat oven to 375 degrees. Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, poach the chicken breasts until fully cooked.
   
   
2. In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, peas and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a 2 quart casserole dish.
   
   
3. Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes or bread crumbs and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley. Bake at 375 degrees for 20 to 30 minutes, or until the cheese is bubbly.