You can use this technique with lots of other precooked meats and fresh and frozen vegetables. Think about combining frozen meatballs with broccoli and carrots, or cubes of ham with olives and roasted red peppers.
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
- 1 onion, chopped
- 1 tablespoon butter
- 1 (16 ounce) jar four cheese pasta sauce
- 3 cups uncooked farfalle pasta
- 1-1/4 cups water
- 1/2 cup sour cream
- 2 (6 ounce) packages cooked chicken strips
- 2 cups frozen baby peas
- 3 tomatoes, chopped
- 1-1/2 cups shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
Preparation:
In heavy skillet, cook onion in butter over medium heat until crisp tender. Remove from heat and add all remaining ingredients except for Parmesan cheese; mix well. Place in 2 quart baking dish, cover, and refrigerate for 8-24 hours.
When ready to eat, preheat oven to 350 degrees F. Sprinkle casserole with Parmesan cheese and bake casserole, covered, for 55 minutes. Uncover and bake for 10-15 minutes longer until casserole bubbles and cheese is melted. Serves 4-6
