Haier RTC1700SS English, Bow Tie Pasta And Chicken Cacciatore Casserole, Chicken Pot Pie

RTC1700SS Manual 10/2/03 4:06 PM Page 28

English

BOW TIE PASTA AND CHICKEN

CACCIATORE CASSEROLE

12 ounces bow tie pasta

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, crushed

1 medium red pepper, chopped

1 package (10 ounces) fresh mushroom slices

1 1/2 pounds boneless white or dark meat chicken, cut into bite size pieces

1 tablespoon basil

1 tablespoon dried parsley

1 jar (28 ounces) tomato sauce

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoon grated Parmesan cheese

8 ounces grated mozzarella

Cook the pasta according to package directions. Drain and spoon into

3-quart casserole. Heat the oil in a

10-inch fry pan and sauté the onion for 3 minutes. Add the garlic, red pepper, and mushrooms. Sauté until the mushrooms are limp (about 3 minutes). Spoon the contents of the fry pan into the casserole with the pasta. Add remaining ingredients except the cheeses. Stir well to combine. Sprinkle the cheeses on top of the casserole. Place the pan on the rack in lowest position with rack facing down. Set the oven to 350˚F. Bake for 30 minutes or until the casserole is hot and the cheeses are melted and brown.

CHICKEN POT PIE

2 pounds boneless white meat chicken, cut into 3/4 inch chunks

3 stalks celery, with leaves

1 can (10 3/4 ounces) cream of mush- room soup

1 envelope (1.8 ounces) white sauce mix, dissolved in 1/2 cup milk

1 can (15.25 ounces) whole kernel corn, drained

1 package (10 ounces) frozen peas and carrots, defrosted

2 teaspoons minced dried onion

1 teaspoon garlic powder

1 tablespoon parsley flakes

1/4 teaspoon thyme

2 ready-to-bake pie crusts

Place all of the ingredients except the pie crusts into a 13" x 9" x 2" baking pan. On a lightly-floured board roll both of the pie crusts together to form one 15" x 11" crust. Place the crust over the mixture in the pan. Roll the edges and pinch together making sure to completely cover the filling ingredients. Cut a few slits in the crust to allow the steam to vent. Place the pie on the rack in the lowest position facing up. Bake at 425˚F for 45-55 minutes or until golden brown.

Makes 8-12 servings

Makes 8-12 servings

26