This recipe was born from my failure to follow directions — and it’s delicious!
Because I bake it in a 9″x 13″ pan, there is usually enough leftovers to make a second meal!
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup frozen peas
- 1-2 chicken breasts, cooked and shredded
- 1 8-ounce bag is shredded Mozzarella cheese
- 16 ounces of cooked penne
- 2 cans cream of chicken soup
- Splash of milk
Preheat your oven to 350-degrees.
Combine 2 cans of cream of chicken soup with a splash of white milk and set aside. This is the “sauce”.
Coat a 9″x13″ glass baking dish with non-stick spray and then place a layer of cooked noodles, shredded chicken, half of each of the chopped vegetables*, then spread 1/2 of the sauce and sprinkle a layer of shredded cheese. Repeat.
Cover casserole with foil and bake 50-55 minutes. Let cool and serve!
*You can use any vegetables you’d like. I have used a frozen vegetable blend that included asparagus, red bell pepper, and carrots as well. Mix it up!
Have you tried this recipe? I’d love to know what combination of vegetables you’ve tried? Tweaked this recipe a bit, let me know!