Haven’t posted on a good wholesome home cooked meal in a while.
And believe me, my husband sure made me aware of that! haha
He’s been asking for a good pasta dish for the past few days and last night, by golly, did this dish become a winner that will soon be repeated!
My delicious Chicken Noodle Casserole is a one pan meal that you can easily knock out in an hour or less. All you do is mix ingredients together in a large bowl, place in a baking dish and bake away!
This meal is great after a long day filled of household chores, a long day at the office, or a long day after taking all the kids to practices or after school activities.
So grab yourself a bowl and a fork/spoon and let’s jump on in!
- 2 boneless chicken breasts (cooked and diced)
- 1 can of corn
- 2 cans of cream of mushroom soup
- 1 cup of milk
- 1 12oz package of frozen peas and carrots
- 1 box rotini pasta* (cooked)
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/2 tsp dried minced onions
- salt and pepper to taste
*if need be you can use Gluten Free pasta as a substitute for regular pasta
- Heat oven to 350 degrees.
- Mix all ingredients in large mixing bowl.
- Place mixture in large baking dish and spread evenly.
- Place baking dish in oven and bake for 30 mins.
- Remove from oven, dish up and enjoy!
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Let’s get straight into this quick and easy recipe!
- 1 bundle of asparagus (remove bottom ends and cut into 3rds)
- 1 green bell pepper
- 4 tbsp of pesto
- 4 chicken sausages (sliced)
- In a medium sized pan heat up asparagus and cook about 2 minutes.
- Add chopped bell pepper and cook till tender (about 4-5 more minutes).
- Add in sliced sausage and pesto. Mix until everything is coated with pesto.
- Cook about 3 more minutes, remove from heat and serve up or portion out into storage containers.
With St. Patrick’s day just a few days away I decided to post the recipe that I’m going with this year. Hope you like, and don’t forget to wear your green!
- 3 lbs flat cut corn beef brisket
- 1 packet spice mix (the one included with the corn beef)
- 1 tsp black peppercorns
- 6 baby potatoes (cut into quarters)
- 2 medium carrots (peeled and cut into chunks)
- 1/2 tsp dried thyme
- 2 tbsp extra virgin olive oil
- 1 tsp mustard seed
- 2 cloves garlic (minced)
- 1/2 head of cabbage (cut into 5 or 6 wedges)
- 1/2 cup water
- salt to taste
- Rinse corn beef with cold water, pat dry with paper towel and place on wire rack in a 13in X 9in pan with fat side up.
- Place black peppercorns in ziploc bag and crush with a mallet.
- Sprinkle and press spice mixture and black peppercorns on the top of the brisket.
- Fill roasting pan with water, and cover pan with a large sheet of aluminum foil. Roast in a 325 degree oven for 2 hours.
- Place potatoes and carrots in a roasting pan. Sprinkle dried thyme and salt over veggies. Drizzle with olive oil and mix well, till evenly coated.
- After two hours, remove corn beef and carefully remove aluminum foil.
- Increase over temperature to 350 degrees and return corn beef, uncovered. Also add vegetable tray to the oven and cook 1 hour or until internal temp of corn beef reaches 185 degrees.
- Check tenderness. (should be fork tender)
- Remove beef and veggies from oven (set aside) and tent beef with tin foil to rest.
For the Cabbage:
- In large pan heat vegetable oil. Add mustard seeds. (if they pop, that’s ok)
- Add minced garlic and continue to fry for 20 seconds.
- Add cabbage wedges. Sear 1-2 minutes on both sides.
- Add 1/2 cup of water and salt to taste. Cook about 3 minutes. Transfer to serving dish with corn beef, potatoes and carrots.