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Friday, November 9, 2012

Country Chicken Casserole

This is another good recipe from Christy Jordan from the Southern Plate.  It is a nice filling meal that can be served by itself or maybe with a salad.
There's a littel prep work to this recipe but it can all be done at the same time.
Cook 3 cups of frozen mixed vegetables.
Drain the veggies well and dump them into a large bowl so that everything can be mixed well.  Add to the veggies 2 cups shredded cooked chicken.
Mix one can of cream of mushroom soup to the chicken-veggie mixture.
Add 1/4 cup milk.
Cook 2 cups shell pasta.  These are medium shells.  The recipe calls for small but I guess I couldn't find them at the time.
Drain the pasta well and add to the mixture.
Put about 3/4 of a can of French fried onions into the mixture.
Now add about 1 1/2 cup of shredded cheddar cheese to the mixture.
Spray a casserole dish with non stick spray.  Put the casserole in a preheated 350 oven for about 25 minutes.
Remove from the oven and put the remaining French fried onions on top.
Then put the remaining cheese on top.  Put back in the oven for about 5-6 minutes or until the cheese is melted.
The finished product.  I froze part of this casserole so this isn't the entire amount here.  It makes a lot so freezing it is a good idea.
It's time for dinner!

Country Chicken Casserole Recipe

3 cup frozen mixed veggies cooked and drained
2 cups small shell pasta cooked and drained
2 c shredded cheddar cheese divided
2 c shredded cooked chicken
1 can cream of mushroom soup
1 can French Fried Onions divided
1/4 c milk
salt, pepper and garlic powder to taste


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