TGIF, everyone! Another week in the books! Okay, so I admit today’s recipe has a bit of a strange name, but I literally was looking for something to make where I wouldn’t have to go buy anything and just use what was in our cupboard. Hence, the name 🙂 Well, I also used some things from the fridge/ freezer. I found the original at www.southernplate,com/ and made a few changes (the two I made are in parenthesis), for what was in my inventory. It was super good, approved by my kids, and even my visiting in-laws. Have a great weekend!
Country Casserole (or as I named it, Cupboard Casserole)
2 c. small shell pasta, cooked and drained (I used elbow macaroni)
3 c. frozen mixed vegetables, cooked and drained
2 c. shredded cheddar, divided in half
one can French’s fried onions, divided in half (I didn’t have these so I substituted crunched Lay’s potato chips)
2 c. shredded cooked chicken (can use canned chicken or rotisserie)
1 can cream of chicken soup
1/4 c. milk
1 t. pepper
1 t. garlic powder
1/2 t. salt
Preheat oven to 350 degrees. Combine all ingredients into a large mixing bowl, reserving half of the cheese and fried onions for topping the casserole later. Once mixed, spoon into a prepared 9X13 casserole dish. Bake for 25 minutes. Top with remaining cheese and onions and bake until cheese is melted, about 5 additional minutes.