If you are looking for a low salt, low calorie, gluten and dairy free recipe, look elsewhere. This is classic comfort food and a great way to use leftover or canned chicken.  Best of all it uses staples that you should already have in your fridge, freezer, and pantry. And like any good casserole it features fried onions as a topping.

 

Chicken Bake

Ingredients

1lb box dry pasta (Elbows, penne, or rottinni)

2 Cans condensed mushroom soup

2 Cans of half and half (use the empty soup cans to measure)

1 cup frozen mixed vegetable (peas, carrots, corn, green beans is what I used)

1 cup frozen broccoli florets

1 can of mushrooms (4-6oz)

½ cup chopped onions

2 stalks celery chopped

1 ½ – 2 cups chopped chicken meat (12oz can or leftover rotisserie)

2 cloves of garlic

1 cup French Fried Onions

2 tablespoons butter

Black pepper to taste

Cooking spray or oil

 

½ steam table tray or lasagna pan

 

Preheat oven to 350℉

 

Cook pasta according to directions with one exception,,,,,cook one minute less than directed. Drain and return to pot.

In a medium skillet, sauté the onions, celery and garlic until onions become translucent. Add all the frozen vegetables and the mushrooms. Cook stirring occasionally for about 5 min. Add the chicken, condensed soup and half and half. Heat over low heat until it starts to bubble. Pour the mixture into the pot with the pasta and combine thoroughly. Spray or oil the pan. Pour the pasta mixture into the pan and cover tightly with aluminum foil. Bake for 20 minute. Remove aluminum foil and sprinkle with fried onions. Return to oven and bake for an additional 10 minutes.

 

Serves 6-8