Monday, January 18, 2010

Twisted Overnight Casserole

When I started this blog a couple years ago, my first post was in January and it featured casseroles. My Grandma John's Overnight Casserole. Below you will find a twist on GJ's Casserole.

Twisted Overnight Casserole

2 cups Rotelle Pasta
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
One and a half soup cans of Low fat milk
2 teaspoons pimento
1 tablespoon grated parmesan cheese
1 tablespoon dried chives
1 tablespoon minced onion
A few shakes Lawry's Garlic Salt
a couple shakes ground red pepper
1 cup sharp cheddar cheese
2 cooked chicken breasts shredded

1 cup sharp cheddar cheese to top casserole and
1/2 cup buttered bread crumbs, crushed croutons, buttered cornflakes or smashed up cheese it. Use to top casserole the last 15-20 minutes of cooking time.

Combine soups, milk, pimentos, seasoning and cheeses in a medium bowl and stir. Add pasta and stir. Spray the bottom of a medium/large casserole dish with no stick cooking oil spray. Layer some pieces of chicken on the bottom. Spoon some of the soup mixture over chicken. Layer more chicken and then soup until all ingredients are used up.

Refrigerate overnight! Take out when ready to cook. Bake at 375 degrees F for an hour or until casserole is bubbly and cheese topping is melted.