This is a delicious casserole you will love. I love pasta dishes and this is a "knock off" from a Southern Lady - Nov/Dec 2007 issue. Last night I made a Cranberry Spinach Salad and the Cracker Barrel Knock off Hashbrown Casserole
I also baked 3 loaves of of bread and Chocolate Peppermint Brownies.
PASTA RECIPE FOR 12 servings: Use large deeper casserole dish
2 large or 3 medium boneless, skinless chicken breasts, 10 0z penne or really any choice of pasta shells will work, 1 bunch of asparagus with the tough ends trimmed, (optional: 1 cup mushroom sauteed in butter and chopped up), 1 small jar pimentos with liquid, 1 8 oz cream cheese softened, 2 cups of shredded parmesan cheese divided, 2 large eggs, 2 cups whipping cream, 1 tsp minced garlic, salt and pepper to taste
#1 Preheat the oven to 350 degrees
#2 Grease with butter - a deeper large casserole size dish or pan
#3 Boil your pasta according the box directions and drain
#4 Boil Asparagus on medium until tender and drain
#5 Saute chicken breast till tender in butter/little olive oil or just parboil them until tender in water.
#6 In a medium bow - combine pasta, mushrooms, pimento and liquid, and drained chopped asparagus. Add Chopped Chicken pieces and stir through- drop into buttered casserole dish
#7 In a large bowl, combine softened cream cheese, eggs, whipping cream, garlic and salt and pepper (1/2 tsp each or more)
#8 Now pour over what's in the casserole #6 and top with remaining 1 cup of shredded parmesan cheese
BAKE NOW FOR 25 MINUTES AT 350 DEGREES