Busters Recipes

Chicken Casserole Del Sol

1 (16 ounce) package uncooked rigatoni pasta
2 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon curry powder
1 (14.5 ounce) can French-style green beans, drained
1 (4 ounce) can sliced mushrooms, drained
1 cup shredded Cheddar cheese
1/4 cup melted butter
1 cup crushed cornflakes cereal
2 teaspoons chopped fresh parsley

Preheat oven to 375 degrees F.
Cook the rigatoni according to package directions
until al dente.. Meanwhile, in a separate saucepan,
boil the chicken breasts until fully cooked.

In a large bowl, combine the soup, mayonnaise, lemon
juice, curry powder, green beans 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.

Sprinkle the cheese on top over all. In a medium bowl,
combine the butter and the corn flakes and spread this
mixture over the cheese. Finally, top off by
sprinkling with the parsley.

Bake at 375 degrees F (190 degrees C) for 20 to 30
minutes, or until the cheese is bubbly.