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Creamy Grilled "Chicken" Bake

What you need: 

9 oz. Tri-Color Rotini, boiled
1 can of "cream" of Mushroom soup
1 medium sized crookneck squash (yellow squash), halved vertically thin sliced thin
2 Gardenburger grilled chick patties, diced
1 small onion, diced
1 clove garlic, minced
1 tablespoon olive oil
breadcrumbs (optional)
grated soy parmesan (optional)
salt and pepper to taste

What you do: 

Preheat oven to 375 degrees.
Boil pasta according to package directions (usually about 8-10 minutes 'til al dente).
In a small skillet on med-high heat, spray a small bit of oil into the pan and cook the patties until they are semi-charred looking.
While those are cooking, prep the squash, onion, and garlic.
When patties are done, dice them. Add the olive oil into a decent sized pot on med to med-high heat, add onions and garlic. Sautee for about a couple of minutes. Add squash, sautee for another minute or two. Add the diced "chicken", then add salt and pepper, the can of soup, and about a 1/4 can of water to the pot and stir well.
Add drained pasta, stir, then transfer the entire mixture into a casserole dish large enough to hold everything.
Sprinkle the top with breadcrumbs and soy parmesan.
Bake covered with foil for the first 10 minutes, then uncovered for the last 5.

Preparation Time: 
15 minutes plus 15 minute
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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