I am in full swing for casserole season….in case you haven’t noticed. I have a stack of them sitting on my desk waiting to try. Instead of catching up on my blogging, I was reading recipes instead so at least it wasn’t a total waste of time.
I had no menu planned for this week so I have been cooking on the fly and I hate it. I have a very well stocked pantry but its so stressful to not know what I am making until I am pulling things together of feverishly looking for a recipe that I have all or most of the ingredients for. Next week back to making my list and picking my recipes before I hit the store. It’s the only way to fly.
Luckily I had all the ingredients for this yummy dish—my picture doesn’t do it justice
Cheesy Chicken Skillet
borrowed from Lauren's Kitchen
2 cups of pasta
3/4 lbs chicken, cut into pieces
1 can Healthy Request cream of chicken soup ---I used Campbells--
1 (15 ounce) can diced tomatoes
1 1/2 cup of milk
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp garlic powder –I used 2 cloves fresh and put them in for 30 seconds before I added everything else--
1 tsp salt
1 tsp black pepper
1/4 cup shredded mozzarella
Added fresh parsley because I have it sitting in my fridge but you don’t need it at all.
Cook the pasta as directed. Heat 10 inch skillet over medium high heat. Add chicken & cook thoroughly. Reduce heat to medium; stir in soup, tomatoes, milk and seasonings. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally until bubbly & heated through. Sprinkle with cheese. Reduce heat, cover & let stand about 5 minutes. Sprinkle with cheese and parsley
LOVED IT! I did use fresh garlic because I got a new fancy garlic press and I wanted to use it. It was so creamy and tasted like there was cream in there. No one would guess it was soup. I will be making this one again because I keep these ingredients on hand pretty much all the time so it’s filed under the go to meals in my house.