haier RTC1700SS - Manual (Page 27)

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.
Makes 8-12 servings
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
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 28