…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)
- Mix the first three ingredients together in a large bowl.
- Add everything else and mix together. If it seems dry, add some more vegetable broth.
- 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).
- Serve with a green salad or some other vegetable that needs to be used up from your crisper.
- Do not expect to have leftovers.