Monday, March 2, 2009

Creamy Rosemary Penne!

I've been trying to cook with all of the Ritz crackers I bought a few weeks ago. So I augmented this recipe. Here's how it turned out! :)

Creamy Rosemary Penne with Ritz Cracker Topping

  • 2-3 boneless, skinless chicken breasts - cooked and shredded
  • 1/2 lb penne pasta
  • 1/2 cup Monterrey Jack or Cheddar cheese, shredded
  • 1/3 cup of diced onion, (you can substitute a sprinkling of onion powder if your family isn't onion friendly :)
  • 1 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup milk
  • 1 can cream soup (I used cream of broccoli!)
  • 4 Tablespoons melted butter
  • 3/4 cup crushed Ritz (or more if your husband insists)

Cook the chicken (I put mine in the the crockpot with few tablespoons of Italian dressing. Cook on low 6-8 hours or high for 3-5 hours. The longer you cook it the more tender it will be.) Shred the chicken and put it aside.

Boil Penne for 5-7 minutes. Don't cook it completely - the pasta will continue to soften as it bakes in the oven. Drain pasta and return pasta to large pot.

To the pasta add: chicken, shredded cheese, onion, rosemary, salt, pepper, milk & soup. Stir to thoroughly combine. Spray an 8x8 pan and pour in pasta mixture.

In a separate bowl, combine melted butter and Ritz crackers. Sprinkle on top of casserole.

Bake 350 degrees for 20-25 minutes or until heated through. If bread crumbs start to brown, cover with foil.

Devour! :)

My husband and I gave this a 9/10! It was sooo good and really easy to make! Try it! :)

3 gave me some sugar:

Sue said...

Hi Lindsay, This looks great! You're tempting me to stray from my carefully laid menu plan this week... :o)

Anonymous said...

Yumm-o ~ sounds delicious. Thanks for the recipe!!

Laurie said...

That looks delish!