I chopped the leftover chicken from my Chicken in a Crock Pot from the day before…so handy to have!
Beyond the veges & chicken – there’s not much left! The recipe did call for 2 cans of cream of mushroom soup – of course I didn’t read it close enough and when I went to the store – I only bought 1 can! (Argh!) I decided to substitute the Philadelphia Cooking Creme (Santa Fe flavor) that I got on a recent couponing trip. I figured it was meant to be added in this type of scenario and might add some great flavor! Then there’s shredded sharp cheddar in the casserole and shredded jack on top!
You mix together soup, cooking creme and milk – then add it into the sauteed vegetables. Then I added the cheddar cheese to the pan. After that I poured it into this bowl and added the chicken and cooked angel hair pasta.
After that I poured it into a casserole dish and topped it with some shredded jack cheese. Then into the oven for 35 minutes.
It came out cheesy and bubbly!!! I could wait to dig in – then I remembered I forgot to take a picture!
I also cooked up some crescent rolls (don’t judge – they’re good dammit). It was a delicious dinner. and lunch, and lunch and lunch and dinner and lunch and lunch and lunch.
What am I getting at? This makes a HUGE casserole!!!! If and when I make this again – I will cut the recipe in half. If you have a crowd to feed – make the whole thing. If it’s just you and your leftover-picky husband…cut it in half or you’ll be eating it for a week!
It’s delicious though and I think I might like it better with the mix of cooking creme and cream of mushroom soup! Thanks RecipeGirl! (and as she mentions, you could easily substitute cooked turkey with Thanksgiving leftovers!)
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
Two 10.75-ounce cans 98% fat free cream of mushroom soup
1 cup nonfat milk
8 ounces sharp cheddar cheese
2 cups cooked, chopped chicken
1 teaspoon Tabasco sauce
salt and pepper, to taste
1/2 cup shredded Monterey Jack cheese