TGIF, everyone!  Another week in the books!  Okay, so I admit today’s recipe has a bit of a strange name, but I literally was looking for something to make where I wouldn’t have to go buy anything and just use what was in our cupboard.  Hence, the name 🙂  Well, I also used some things from the fridge/ freezer.  I found the original at www.southernplate,com/ and made a few changes (the two I made are in parenthesis), for what was in my inventory.  It was super good, approved by my kids, and even my visiting in-laws.  Have a great weekend!

Country Casserole (or as I named it, Cupboard Casserole)


2 c. small shell pasta, cooked and drained (I used elbow macaroni)

3 c. frozen mixed vegetables, cooked and drained

2 c. shredded cheddar, divided in half

one can French’s fried onions, divided in half (I didn’t have these so I substituted crunched Lay’s potato chips)

2 c. shredded cooked chicken (can use canned chicken or rotisserie)

1 can cream of chicken soup

1/4 c. milk

1 t. pepper

1 t. garlic powder

1/2 t. salt

Preheat oven to 350 degrees.  Combine all ingredients into a large mixing bowl, reserving half of the cheese and fried onions for topping the casserole later.  Once mixed, spoon into a prepared 9X13 casserole dish.  Bake for 25 minutes.  Top with remaining cheese and onions and bake until cheese is melted, about 5 additional minutes.


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