Three years ago around this time my husband was the only one bringing in income. We had Alyssa (2) and Ryan (seven months) to support, as well as ourselves, and rent, a car payment, car insurance, utilities, and the cost of groceries, household supplies, gas for our cars, vehicle maintenance, etc. In an effort to make food stretch further, I’d rummage through the cabinets and come up with fixings for casseroles. I made small tuna casseroles for Alyssa and I, since Dan hates tuna (and to be honest I only like it on occasion. I have to be in the mood for it, if that makes sense!), and larger chicken casseroles when he would be home for dinner. One chicken casserole in particular made a really good impression on Dan, because he started asking for it recently — nearly three years after having it! I was both amused and flattered, since my casseroles aren’t something you’d need accredited online degrees in order to be able to make! But in any case, if he likes it, I’ll make it!
So, here’s my spiffy little chicken casserole ingredients:
- 1 32 oz. can of cream of chicken condensed soup
- Half of a can of water
- 8 oz. of spiral pasta
- 3-4 chicken breasts, uncooked
- 2 cups of vegetables — your choice
- bread crumbs
- seasonings: salt, pepper, paprika, and a teensy bit of montreal chicken seasoning
Mix soup, half of a can of water and a bit of montreal chicken seasoning together in a baking dish (I use an 11″ x 7″). Boil pasta to the point where it’s not quite done, then add to the soup & water mixture. Toss in vegetables, then sprinkle the surface with bread crumbs. Lay chicken breasts on top, then sprinkle with seasonings. Cover with foil and bake at 375° for an hour. Remove foil, then bake for an additional 10-15 minutes.
Ta-dah! A simple, delicious and decently nutritious meal is ready. Enjoy!
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My name is Jenn, and I'm 27 years old. I'm happily married to my best friend and soulmate, Daniel. Together we have a six year old daughter named 
Name: Alyssa
Name: Ryan
