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Yield:
8 Servings
Ingredients:
Instructions:
Instructions: 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 Email this Recipe:
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