CHICKEN BOWTIE PASTA CASSEROLE

This is GREAT for a large group

Makes 2 9x13 casseroles
Cook assembled casserole 350o for 30 min or till bubbly.

Cook 16 oz box bowtie pasta according to directions.

Cook 4-5 chicken breasts, dice into cubes.

Saute:
1 8 oz jar sundried tomatoes (in oil) - the oil is your saute base.
8 oz fresh mushrooms sliced
5 sliced green onions
1 TBS minced garlic
1 TBS dry basil
1 TBS fresh parsley
last add cubed chicken

2 jars RAGU regular alfredo sauce ( l jar per casserole)

1 cup Parmesean cheese - fresh grated - not canned (1/2 per casserole)

Spray casserole dishes with PAM and add together - dividing between the 2 casseroles:
1. AlfredoSauce
2. Saute' mixture
3. Cooked pasta
(If it seems dry add 1/4 to 1/2 cup chicken broth left over from cooking the chicken - I do this)
4. Sprinkle top with Parmesean Cheese.
Can be made ahead and bake when ready.