Dinner rut be gone!!
Sometimes I just lack any motivation to make dinner. On those days, I turn to easy pantry recipes- meaning that I already have everything on hand so that I don’t have to venture to the grocery store with three hungry kids right before dinner time (has anyone ever done that? Worst idea ever!).
The great thing about this casserole is that anything goes . . . you can add as few or as many vegetables as you want. I usually just throw in whatever I have in my pantry or vegetable drawer in the fridge. My kids don’t even realize that they are eating their vegetables, so it’s totally a win-win combination!
Creamy Chicken and Noodle Casserole
4 boneless, skinless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup (or you can make Homemade Cream of Chicken soup)
1 cup sour cream (I used light)
1 cup cornflakes, crushed
1 tablespoon butter, melted
1/4 cup chopped onion (optional)
1/4 cup chopped mushrooms (optional)
1 green bell pepper, chopped (optional)
2 roma tomatoes, diced (optional)
*I have also added zucchini, pimentos, red bell pepper, yellow squash, peas, frozen corn . . . whatever you have will work!)
Preheat oven to 350 degrees.
Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9×13 inch baking dish that has been sprayed with non-stick cooking spray.
Combine soup, sour cream, vegetables of your choice. Pour mixture over chicken. In a separate bowl, combine crushed cornflakes and melted butter and sprinkle over the top of the chicken mixture. Cover and bake for 30 minutes (or freeze for baking at another time).
Serve over your favorite kind of noodles (I prefer angel hair pasta or spaghetti noodles for this recipe, but any kind works great!).
Makes 6 servings.