10 December 2009

Hotdish Hump Day: 12.09 | Cook: Lynn

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Lynn's Chicken Hotdish Delight

1 box Rigatoni
1 c. celery
1c. chopped white onion
1/2 c. butter
1/3 c. flour
2 tblsp. chicken bouillon
4 1/2 c. milk
1 1/2 c. shredded cheddar
3 c. boiled, cubed chicken
2 oz. jar pimentos, drained
1 - 2.8 oz. can french fried onions

Cook pasta as package directs.
Boil Chicken.
Set oven to 350.
Over medium heat, saute celery, onion and butter in a large pot.
Stir in flour and bouillon and gradually stir in milk.
Cook until thick and bubbly, stirring constantly.
Remove from heat and add the cheese, stir until melted.
Stir in cooked pasta, cooked chicken and pimento.
Put all in 9x13 casserole dish.
Cover with foil and bake for 30 minutes.
Take cover off, add fried onions and cook for 5 more minutes.
Serve and enjoy.

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