That Time I Threw a Bunch of Stuff in a Bowl…

…and out popped a really good casserole. Amounts extremely approximate – I made it up as I went along, and you can, too.

The trick is the right ratio of sauce to stuff. I wouldn’t recommend penne, rotini, shells or elbow mac – you’ll lose too much of the sauce BUT if that’s what you have, adjust the sauce amounts accordingly.

What-cha-got Pasta Bake

  • 1 can cream of chicken soup
  • 1/2 cup light sour cream
  • 3/4 cup vegetable broth
  • couple of ounces of crumbled feta
  • about 1/2 cup random shredded cheese left in the fridge
  • 4 mini roma tomatoes, seeded and chopped
  • 1 large green onion, minced
  • 1/4 minced fresh parsley
  • freshly ground pepper (you won’t need salt because of the soup and salty feta)
  • Meat from an extremely large roasted chicken breast – skin removed and diced.
  • 4 cups fresh broccoli florets – steamed.
  • 1/2-3/4 lb thin spaghetti angel hair, linguine, etc. cooked and drained (get the Mueller’s pot sized thin spaghetti, what a gift to the cook and his/her cleanup)
  1. Mix the first three ingredients together in a large bowl.
  2. Add everything else and mix together. If it seems dry, add some more vegetable broth.
  3. Spray non-stick spray in a casserole dish large enough to hold everything, pitch the contents of the bowl in there. Cover and bake at 350º F until heated through and bubbly (30 min. give or take).
  4. Serve with a green salad or some other vegetable that needs to be used up from your crisper.
  5. Do not expect to have leftovers.

Quick & Easy Southwest Chicken Skillet

I’ve got a quick and easy weeknight meal for you and it takes less than 6 ingredients and that’s counting the seasoning!

2 lb boneless chicken breast halves, (about 3 large halves) sliced in half lengthwise
1 can Del Monte Petite Tomatoes with Green Chiles (drained BUT reserve the liquid)
1 can whole roasted green chiles, roughly chopped up
1 can Campbell’s Healthy Request Cream of Chicken Soup
Penzey’s Adobo Seasoning (or your favorite TexMex/Southwest seasoning)
Olive or Canola oil

Preheat a deep skillet, add some oil. Season chicken pieces on both sides and brown in in the oil in batches.

While chicken is cooking, combine soup, drained tomatoes and chilies in a bowl.

Return all the chicken to the pan, pour sauce over. Cover and simmer 20-30 min or until tender. Check half-way through cooking to see if the sauce is thick/thin enough for your liking. If too thick, add some of the reserved tomato juice.

Serve as-is or with rice or pasta to soak up the sauce.

Serves 6
220 calories per serving (chicken and sauce only)