Bow Tie Pasta and Chicken Casserole
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You're gonna like Bow Tie Pasta and Chicken Casserole not only because it's great tasting, but also because you don't have to precook the pasta. That's what we call hands-off cooking!
What You'll Need:
- 1 (10-ounce) package frozen chopped spinach, thawed
- 2 cups chopped cooked rotisserie chicken
- 1 (10-3/4-ounce) can cream of chicken and mushroom soup, undiluted
- 1 (10-3/4-ounce) can cream of celery soup, undiluted
- 1 (8-ounce) container sour cream
- 1 cup milk
- 1 (8-ounce) package sliced fresh mushrooms, chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 (8-ounce) packages shredded Italian three-cheese blend
- 16 ounces bow tie (farfalle) pasta, uncooked
- 1 cup freshly shredded Parmesan cheese
- 1/2 cup toasted walnuts, chopped
What To Do:
- Drain spinach well, pressing between paper towels to remove excess moisture. Stir together spinach, chicken, and next 7 ingredients in a large bowl; stir in 1 package of cheese blend.
- Arrange 1/2 of the uncooked noodles in a lightly greased 5-quart slow cooker. Spread 1/4 of the chicken mixture over noodles, and sprinkle with 2/3 cup cheese blend; repeat layers. Top with remaining noodles, chicken mixture, and cheese blend. Sprinkle top with Parmesan cheese and walnuts.
- Cover and cook on LOW setting 3-1/2 to 4 hours, or until noodles are done. Let stand 10 minutes before serving.
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