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Mama Lena's Chicken Pasta

5 star rating
 

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Submitted by: trueconnection

 

This casserole is down home and a great meal with a salad and bread.
 

Ingredients

  • 1 fryer chicken, about 3 pounds
  • 8 oz penne pasta
  • 8 oz angel hair pasta
  • 1 can Rotel
  • 1 can cream of mushroom
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterrey jack cheese, shredded
  • 1/2 cup chopped red onion
  • 1 cup portabella mushrooms, chopped
  • 1 clove garlic, pressed
  • 2 tbsp bacon drippings

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Method

Clean out fryer and leave on skin. Put it in a large pot and cover with water. Place on high and bring to a boil. Cover, leaving lid tilted, and turn on low-med. Let cook for about 45-55 minutes until well cooked through. Remove the chicken to a large platter and let it cool. Saving the pot of chicken stock, turn it back up to a boil and pour in the penne pasta. Let cook about 8 minutes, then add angel hair pasta. Cook another 4-5 minutes and then remove. Save the stock.Take your bacon dripping and place in a medium size skillet. Heat over medium heat. Pour in onion and mushrooms. Cook down, stirring regularly. Then add your pressed garlic the last few minutes. In a 9x13 casserole dish, place noodles, cheeses, onion mixture, can of mushroom and 3/4 can of Rotel. Mix well in dish. Remove skin from chicken and begin pulling large pieces and putting into casserole. Once all chicken is removed, pour about 3/4 cup to 1 cup of chicken stock on top of dish. Mix well again. Oven should be at 375. Bake in oven about 45 minutes. The last 5 minutes, sprinkle with additional cheese.

 

Notes:

 

Number of Servings: 8

 

Submitted by: trueconnection ()

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