Pot Pie Casserole

You’ve heard of Chicken Pot Pie, right? Well, of course you have. This is just a little twist on that idea, using spaghetti instead of a crust. It also has a yummy, crusty topping of bread crumbs and cheese. This is a great way to use up leftovers: veggies, meat, and pasta. There are no rules as you can add just about anything; you can substitute rice for pasta, ham or turkey for the chicken, add mushrooms, black olives, etc. and create your own dish.

3 cups cooked, diced chicken

*Any leftover pasta, cut into bite-sized pieces (about 4 oz.)

1 can cream of chicken soup (try my healthy alternative here)

1/2 cup sour cream

1/3 cup frozen peas

1/3 cup frozen corn

1 carrot, chopped and sautéed in chicken broth

1 celery stalk, chopped and sautéed with carrot in chicken broth

1 T onion flake (or 1/3 cup chopped fresh)

1 tsp ground mustard

1 tsp salt

1/2 tsp pepper

2 tsp Worcestershire sauce

TOPPING:

1 cup panko bread crumbs

3 T butter, melted

1 cup shredded sharp cheddar cheese

This cheesy topping smelled amazing!

Preheat oven to 350*. Lightly grease an 9×12 baking dish.

Combine meat, cream soup, sour cream, and pasta. After the veggies have been sautéed, add carrots, celery, peas and corn. Mix in seasonings and transfer casserole mixture to baking dish.

For topping, melt butter and combine well with the panko. Stir in cheese and combine well. Spread evenly over top of casserole and bake 30 minutes or until heated through.

t*You could easily double this recipe and freeze a casserole for up to 2 months. When ready to use thaw in the refrigerator overnight. then bake, uncovered, at 350* for about 45 minutes or until heated through.

Yield: 8 servings per casserole