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Chicken 'N' Ziti

Serves: 12

Print this Recipe


   1 1/2 cups onions chopped
   1 cup green bell peppers chopped (optional)
   2 cloves garlic minced
   2 tablespoons vegetable oil
   3/4 pound mushrooms sliced (about 4 1/2 cups)
   1/3 cup parsley chopped fresh
   1 10 1/2-ounce can cream of chicken soup condensed
   1 8-ounce package cream cheese softened and cut in chunks
   1 cup chicken broth
   1 1/2 teaspoons basil dried basil leaves, crushed
   1 1/2 teaspoons oregano
   1/4 teaspoon black pepper
   2 cups chicken cubed cooked
   1 cup cottage cheese small curd
   1 16-ounce package ziti cooked and drained
   6 ounces sharp cheddar cheese shredded (about 1 1/2 cups)
   1/2 cup parmesan cheese grated
   Paprika


In a 12-inch skillet or Dutch oven over medium heat, saute onions, green pepper and garlic in oil for 8 to 10 minutes or until onions are tender. Add mushrooms and parsley; saute for 2 minutes.

Add soup, cream cheese, chicken broth, basil, oregano and pepper, stirring until cream cheese melts. Stir in chicken and cottage cheese until well mixed.

In a 3-quart oblong baking dish, layer half of the ziti, half of the sauce, all of the Cheddar cheese, remaining ziti and remaining sauce. Sprinkle with Parmesan cheese and paprika. If making ahead, cover and refrigerate up to 24 hours.

Bake, uncovered, in a preheated 350° oven for 30 to 40 minutes or until bubbly and heated through.




Chicken 'N' Ziti comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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