Wednesday, August 19, 2009

Chicken Caserole

I don't fix this for supper very often, but when I do, everybody seems to really like it. I usually make it without the peas and just serve them on the side, but decided to try something different this time.

1 can peas (15 oz drained)

1 can cream of mushroom soup (10.5 oz can- substitute any flavor you like)

2 cups cooked chopped chicken

2 cups dry rotini pasta (cooked and drained)

1/4 cup milk

salt and pepper to taste

6-8 oz shredded cheddar cheese

First, cook and drain your pasta. I used Rotini, just b/c that is what I had in the cabinet already. While pasta is cooking, combine chicken, cream of mushroom soup, peas, milk, and salt and pepper in a 2 quart casserole dish. Stir just to get it all mixed together, you don't want to mash the peas up too much. Add pasta to the casserole dish and stir it all up, then smooth out the top. Top with shredded cheese. Bake in 350 F oven for 20-30 minutes until the cheese is melted and bubbly.

1 comment:

Donna said...

Yum! We might have that when we get back on Saturday night with the farmer's market butter beans. You should take the girls on
saturday morning... the peaches were free with the butter bean purchase!