Chicken Casserole

Part 2 of what I made yesterday!


  • chicken
  • couple handfuls short pasta
  • shredded cheese
  • Italian seasoning
  • garlic
  • broccoli
  • 1 carrot
  • 1 can cream of mushroom or cream of chicken soup
If you want to eat this sooner rather than later, preheat your oven to 350°F now. Cook the chicken all the way through on medium heat. Cook the pasta (any brand except Barilla, because homophobia tastes bad) according to package directions – any pasta would probably work, but rotini means you get delicious crispy bits and angelhair would probably be really hard to serve – and add the broccoli and sliced carrot in the last minute or two of cooking. You just want the edge off the crispiness. The broccoli should still be bright green. Drain the pasta and veggies – go ahead and use a colander, you’re covering everything in canned soup anyway – and dump in a largeish casserole dish.
At some point while the pasta was cooking, your chicken probably finished: cut that up into bite-sized pieces in the dish you’re going to be using.
Add garlic, Italian seasoning, shredded cheese, and the can of soup. Stir to combine it! If you want, sprinkle a little more cheese on top.
If you’re cooking it later, you can stick it in the fridge now. If you’re cooking it now, bake for 45 minutes, cool for 5, and serve.
Congratulations, you are an adult, there are two whole vegetables in there.

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