Broccoli and Chicken Casserole

Last night was a really lazy night. I heated up some of that barley soup but the microwave barely heated it up and I was eating luke warm soup. Not that appetizing.

I just received my bi-weekly grocery order and all the food has been put away. I really need to pay more attention to what I already have in my freezer. I now have TWO packs of ground beef. So, I guess tonight will be meatloaf or taco night. I love me some tacos. Almost as much as pizza.

For today’s recipe, I’m going to share a yummy and somewhat healthy casserole I cooked a couple of months ago. It’s a delicious creamy pasta casserole loaded with vegetables.



Ingredients

  • 1.5-2.0 cups of shell pasta (macaroni works)
  • 1 cup of frozen corn
  • 1 cup of broccoli
  • 1 cup of cauliflower
  • 1 cup of frozen peas
  • 1 cup of mushrooms sliced
  • 1 small-medium yellow onion (or white) diced
  • 1 can of cream of mushroom or chicken soup
  • 1 cup of of milk
  • 2 cups of shredded chicken – pre-cooked (deli works well)
  • Seasoning: black pepper, salt, dill, garlic (I use McCormick garlic mix)
  • A few drops of olive oil for the onion mix

Preparation

  • Heat the oven to 350C and add a few drops of olive oil
  • Using a skillet on medium heat, cook the onions and mushrooms until golden brown
  • Season with garlic, salt and pepper – you can add red chili flakes for added punch
  • Add in the shredded chicken and cook for a couple of minutes mixing well
  • While this is happening, you can cook the pasta shells
  • In a separate bowl, mix the cream soup with one cup of milk
  • Using a large casserole dish, add in all the vegetables, and the onions and chicken mix
  • Add in the cooked and drained pasta
  • Add in the soup and milk mixture
  • Mix well and season as desired

Cooking Time

Since the chicken is already cooked, cooking time should only take about 40-45 minutes or until vegetables are tender and dish is “steamy”. You can add shredded cheese to this dish around the 40 minute mark and broil for an additional 5 minutes. But I think the dish is fine on its own.

As per the image I took, it does look super tasty – and it was worth the effort. The dish is quite filling on its own but you can serve it with fresh biscuits or maybe a garden salad. But this dish contains a plenty of vegetables. For company, serve with a nice glass or white or blush wine.

This casserole is extremely versatile. You can opt to make it vegetable only, or replace chicken with tuna, crab meat or ground beef.

What’s your favorite casserole to make this time of year?


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