We're getting back into Fall, and that means more casseroles, soups, chilis and comfort food (not that it's wrong to cook those in the middle of Summer!) This first post for October is Chicken Broccoli Faralle Casserole, and the first rule of casserole is: Look in your fridge to see what you have left over that should be eaten, but you don't want to eat it exactly as it was initially prepared. Add to that your patry staples, and you've got yourself a meal.
I found leftover rotisserie chicken, extra broccoli and cauliflower - and I had a package of Farfalle (bowtie) noodles, cream of mushroom soup, canned mushrooms and, of course, cheese.
Prepare the package of Farfalle noodles according to the package directions. While the noodles are cooking...
Chop into bite-sized pieces approximately one cup each of broccoli, cauliflower and chicken.
Drain the noodles into a strainer and set aside, then, using the same pot, toss together the broccoli, cauliflower, chicken, mushrooms - including liquid - condensed soup, salt and pepper to taste, and about 1 cup of grated cheese.
(By the way, I'm ALL about using as few pots as possible, and if you can use one for multiple uses and just wash it once - go for it!)
Put the mix in a size-appropriate oven-safe casserole dish, sprinkle with the top with a bit more cheese, cover, and cook in a PRE-HEATED oven (375 degrees) for approximately 50 - 55
minutes. Remove the cover, and cook another 10 minutes or so until the top is bubbly brown and delicious looking.
Remove from the oven, uncover, and let rest about 10 minutes before plating...
Then enjoy - and the beauty of a casserole - it's an entire meal in one bowl, accompanied by your beverage/cocktail of choice.