24oz. mild salsa
15oz. northern beans, rinsed
14 ½ oz. new potatoes, cut into small chunks
10 ¾ oz. tomato soup
12 oz. tri-color rotini pasta
1lb of chicken (boneless)
2 cups shredded mozzarella cheese
2 tbsp. of oil
1 can of 7 oz. shoe peg corn
Granny twist: 1½ cups crushed Ritz crackers
Cook pasta, al dente. Drain and cover. Fry chicken in oil until done. Remove and drain. Place in a large casserole (one at a time) and stir: pasta, salsa, tomato soup, chicken (shredded), corn, beans, potatoes and ½ of cheese. Top with remaining cheese (and/or crushed Ritz crackers). Bake at 350°F for 30 minutes.
Copyright © Shannon A. Moore 2003