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| 2/3 Tasse | butter divided |
| 1/2 Tasse | carrots diced |
| 1/2 Tasse | celery diced |
| 1/4 Tasse | onion diced |
| 2 | Whole chicken breasts (fresh or dried), divided (about 1 lb.) cut into strips |
| 1/4 x ca. 450 g | Diced fresh mushrooms |
| 1 Dose | Condensed cream of chicken soup, (10 3/4 oz.) |
| 1 Tasse | milk |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Esslöffel | parsley |
| 3 Tasse | Rotini |
| 1 Tasse | breadcrumbs fresh |
| 1/2 Tasse | Silvered almonds; for garnish |
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In 1/3 cup butter lightly saute carrots, celery and onions. Add chicken strips and mushrooms; cook until tender. Add the chicken soup, milk, salt and pepper, 1 teaspoon parsley and the cooked rotini. Place in 2-quart buttered casserole. Mix 1/3 cup butter (melted), bread crumbs and the remaining 2 teaspoons parsley; spread evenly over casserole. Garnish with almonds. Bake in 350°F oven for 30 minutes. Makes 8 servings. Shirley Straye, LaGrange, In, Indiana Dairy Recipe Contest Winner, Pasta
bobbi744@sojourn. Com
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