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Chicken and Ziti

Serves: 12

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   1 1/2 cups onions chopped
   1 cup green bell peppers chopped
   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 leaves
   1 1/2 teaspoons oregano dried leaves
   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


Preheat oven to 350°.

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

Bake 30 to 40 minutes until bubbly and heated through.




Chicken and 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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