Recipe: Country Casserole

I usually don't cook on the weekend.  We scrounge, do leftovers, or Josh wrangles a dinner together.  But this weekend, I had all the ingredients ready for a recipe I never got around to during the week, so on my blissfully un-hectic Saturday, I got busy in the kitchen after all.  The recipe of the day came courtesy of my good friend Cindy's cousin.  It's called Country Casserole and it comes from Christy Jordan's Southern Plate.com. It was straight up simple and delicious comfort food and even the littlest Brown was happy with it. :)  Kinda went over like chicken pot pie.  Yum!  And the reason I have it on the brain to post right now is because I am eating the leftovers right now for lunch.  Yum again!

Country Casserole

Ingredients

• 2 cups small shell pasta, cooked and drained (I used radiatore pasta and loved that!)
• 3 cups frozen mixed vegetables, cooked and drained (I used the last of the Veg All we have left)
• 2 cups shredded cheddar, divided
• One can French fried onions, divided (I used more than a can)
• 2 cups shredded cooked chicken (can use canned chicken or rotisserie )
• 1 can cream of chicken soup
• ¼ cup milk
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• ½ teaspoon salt

Instructions

1. Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9x13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.

I even made enough to freeze for a meal on another day.  Go me!