Ingredients
16ozrigatoni pasta,(1 package) uncooked
2chicken breast,skinless boneless, halves
10¾ozcream of chicken soup,(2 cans) condensed
1cupmayonnaise
2tsplemon juice
½tspcurry powder
14½ozgreen beans,(1 can) French style, drained
4ozmushrooms,(1 can) drained and sliced
1cupcheddar cheese,shredded
¼cupbutter,melted
1cupcornflakes cereal,crushed
2tspparsley,fresh, chopped
Preparation
Preheat oven to 375 degrees F.
Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.
Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.
Bake for 20 to 30 minutes, or until the cheese is bubbly.
Serve and enjoy.
