Ground Chicken Casserole


1 (225 g) box macaroni & cheese dinner mix
3 tablespoons butter or 3 tablespoons margarine, for pasta dinner
1⁄4 cup milk, for pasta dinner
1 tablespoon olive oil
1 medium walla walla onion, chopped (sweet)
1 (10 ounce) can sliced mushrooms, well drained
1 lb ground chicken fresh
ground pepper
1 (14 ounce) can stewed tomatoes
1 cup fresh basil leaf, rolled and chopped in strips
breadcrumbs (optional)
1⁄2 cup grated parmesan cheese


Preheat oven to 400°F
Prepare pasta dinner as directed on package, with butter or margarine and milk.
Place in a 2 quart casserole.
Heat olive oil in large frypan, add chopped onion and sliced mushrooms, sauté till onions are just turning brown, 5 minutes.
Add ground chicken, pepper and scramble fry with onions and mushrooms turning often until no longer pink, 5 to 8 minutes.
Add stewed tomatoes, simmer for 3 or 4 minutes.
Add chicken/tomato mixture to casserole.
Stir to mix with pasta.
Add chopped basil, turn several times to distribute through casserole.
Sprinkle Parmesan cheese over top of casserole and bread crumbs if using.
Bake uncovered for 20 to 25 minutes, until bubbling around edges and Parmesan is melted and crisp.


Use chopped veggies, any that you have and a half pound of very lean hamburger.






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