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Chicken and Mini Pasta Casserole
Appliance: Rice Cooker - 8 cup capacity and larger.
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This recipe is part of the "Pulled" Chicken Collection
Ingredients
   1 cup mini pasta, any shape
   1 teaspoon salt
   1 tablespoon olive oil, divided
   1/2 cup diced onion
   1 clove garlic, minced
   1 (14.5-ounce) can Italian style diced or stewed tomatoes
   1 cup shredded mozzarella
   1 cup “Pulled” chicken or other precooked chicken
   1/2 cup buttery cracker crumbs (like Ritz or Club), about 12-14 crackers
   1/4 grated Parmesan cheese
   1/4 teaspoon pepper
   Chopped parsley (optional)


Directions
Fill the inner bowl of your rice cooker 3/4 of the way full with water and add the salt. Cover, push Cook button and bring to a boil. Use white rice or steam cooking setting, if available. When water boils, add one teaspoon of the oil and the pasta. Cook, stirring frequently, for one minute less than the lowest amount of time listed on the box (the pasta will finish cooking in the sauce). Drain and set aside.

Return inner bowl to the rice cooker. Add the remaining oil and the onion and push Cook button. Use saute setting, if available. Cook, stirring occasionally, until the onion has softened, about 5 minutes. Add garlic and cook an additional minute. Stir in tomatoes and their juice, bring to a boil and cook, stirring occasionally, for 3 minutes.

Stir in pasta, mozzarella and chicken. Cover and cook until hot and bubbly throughout, 15 to 25 minutes, depending on the size of your rice cooker. Larger capacity units will cook the casserole faster, as the food level will not be as deep. Use Simmer or Porridge setting, if available.

In a small bowl, combine cracker crumbs, Parmesan cheese and pepper. Remove lid and sprinkle cracker mixture over casserole. Reduce heat to Keep Warm, and allow to rest 5 minutes before serving. Garnish with parsley.

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