Sunday, May 19, 2024
This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger is running a series of recipes from that cookbook. If your church has a cookbook, or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com
Chicken Cazuela
Dorothy Lovelace
Ingredients:
8 oz. linguini, broken in half and cooked in unsalted water and drained
1 can Durkee French fried onions (2.8) ½ c. prepared chicken bouillon (2 cubes)
2 c. cubed cooked chicken 1 (4-oz.) can chopped green chilies, drained
1 (10 ¾ oz.) can condensed cream of mushroom soup 1 c. shredded cheddar cheese
2 T. diced pimiento
Directions:
Preheat oven to 350 degrees. In greased 8 X 12 baking dish, layer hot linguini, ½ can French fried onions and the chicken. In a small bowl, combine soup, bouillon, chilies, and pimiento; pour over chicken. Top with cheese. Bake, covered at 350 for 30 minutes or until heated through. Top with remaining onions, bake, uncovered for 5 minutes or until onions are golden brown. Makes 6 to 8 servings. Can substitute cubed smoked turkey for chicken.
