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 350Âș 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.