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Drive It Home Casserole

2 lb chicken tenderloins
1 olive oil
1 lemon pepper
1 horseradish
1 salt and pepper
2 tbsp brown mustard
4 quart water
16 oz pasta
1/4 packages cream cheese
3 tbsp sourcream
1/4 cup blue cheese
2 cup monterey cheese
2 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 packages queso blanco velveeta
1 packages frozen vegetables
4 cup sharp cheedar
1 bread crumbs (seasoned)
2 cup colby jack


Season chicken with lemon pepper, salt and pepper. Put water on to boil for pasta. Saute chicken in olive oil. Add pasta to boiling water and cook as directed. After the chicken is cooked add in horseradish and brown mustard. Keep on low heat until the mustard is no longer visible, about 3-5 minutes. Drain pasta and keep in strainer. While the pasta is in the strainer take the pot and put the cream of mushroom soup, cream of chicken soup, cream cheese, queso Blanco Velveeta, Monterey cheese, pepper, and milk in the pot and heat on medium until completely mixed and cheese has melted. Once the cheese has melted add the sourcream and stir until mixed well. Once the cheese has melted and is mixed thoroughly add the chicken, blue cheese, vegetables and pasta. Place in a casserole dish, cover thoroughly with sharp cheddar cheese, then lightly cover the cheese with bread crumbs and bake at 350 for 25 minutes, remove from oven cover with Colby Jack cheese and bake for 5 more minutes. Serve immediately.

Source: cookpad.com