Excerpt from Cooking with Paula Deen Magazine
With busy schedules and back-to-school activities, it’s oftentimes hard to get the whole family around the table at the same time. Set aside one night each week for Family Night. Gather everyone, and cook, eat, and share. After dinner, play games, watch a movie, or go out for ice cream. My family likes to come over to my house on Sundays for a big meal. We hang out in the kitchen together, eat a delicious meal, and then move to the porch for lots of laughter and good stories. Sundays keep us connected, and remind us of the importance of family time.
Makes 10 to 12 servings
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 (14-ounce) can chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (4.25-ounce) can chopped black olives, drained
1 (4-ounce) jar sliced mushrooms, drained
1⁄2 cup sour cream
1 teaspoon salt
31⁄2 cups chopped cooked chicken
2 cups shredded Cheddar cheese
1 (16-ounce) package angel hair pasta, cooked according to package directions
3⁄4 cup panko (Japanese bread crumbs)
1 tablespoon butter, melted
Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.
In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.
In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.
In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.