Julie's Bowtie Pasta Chicken Casserole

We soon found that the five salads and two sandwiches that the tea room offered were not enough selection for the regulars who visited the tearoom. So that there would be something new each day, I decided to offer a casserole of the day, with the main ingredient being chicken.

I had about 12 chicken casserole recipes that had already been tested out at Patty's Tearoom but Julie Shipman, the culinary manager, was one of those young ladies who could open the cupboard door and put together a delightful meal. And of course, I was not going to discourage anyone who was creative, for although I loved to cook and entertain I always had to follow a recipe.

Julie developed over six new recipes over the course of the two years she was with us. The following is one that she developed and is still the one most asked for. In fact Gail, our current culinary manager, has on the calendar the days that she will prepare the casserole, so our guests can plan their lunch times with us.

3 packages Lipton bowtie pasta with sauce 1 can mushrooms
4 cup diced cooked chicken 2 boxes stuffing mix
1 can mushroom soup
1 can cream of chicken soup

Prepare pasta as directed. Drain. Add can mushrooms and chicken, salt and pepper. If it is too thick, add milk and water. It needs to have liquid left in it when cooked. Take stuffing mix and spread dry, evenly in bottom of pan. Sprinkle seasoning packet over stuffing. Mix mushroom soup, chicken soup, one can water, pour over stuffing. Spread bowtie mixture over stuffing mixture. Cover with mozzarella cheese and parsley flakes. Bake 30 minutes 350°.

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