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No English Peas Chicken Casserole!
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Description
When I was a kid, my mom, who happens to be a truly AMAZING cook but couldn’t do a casserole to save her life, tortured us with tuna casserole made with English peas and hard, large chunks of onion that were never really cooked through. We used to cringe when she’d tell us we were having tuna casserole. After having kids, I vowed to make some changes and get a casserole on the table that my kids would love.
Ingredients
- 1 pound Penne Pasta
- 2 cups Diced Button Mushrooms
- 1 whole Small Yellow Onion
- 1 Tablespoon Butter
- 2 cups Shredded Chicken - I Use Chicken That I Pre-prepare.
- 1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup
- 1 can (10.75 Oz. Can) Condensed Cream Of Asparagus Soup
- 1 cup Shredded Medium Cheddar, Divided
- 1 cup Shredded Mild Cheddar, Divided
- 1 pound Frozen Cut Green Beans
Preparation
Prepare pasta according to instructions for an al dente texture.
While the pasta is boiling, dice your mushrooms and onion. Saute your mushroom combo with butter until cooked. Set aside.
Mix your shredded chicken, condensed soups, half of each type of cheddar, and mushroom and onion mix.
When your pasta is cooked, strain it in a colander. I usually have my frozen green beans in the bottom of the colander so they thaw when I pour the boiling pasta over them. It saves me a step.
Add your pasta and green beans to your chicken, soup, cheese, and mushroom and onion mixture and blend everything well.
Transfer to a 15″ casserole dish. Top with the remaining cheese. Bake for an hour at 360ºF.
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