last minute pantry dinner casserole

Name: Last Minute Pantry Dinner Casserole
Prep time: 25 min
Cook time: 30 min
Cuisine: American
Ingredients: 2 bag(s) frozen stir fry vegetables (kroger brand)*; * - stir-fry veggies had frzn mushrooms, peppers, onions, rice & broccoli; 2 can(s) condensed cream of chicken; 6 ounce(s) vanilla flavored yogurt 1 container (walmart brand); 3/4 to 1 cup(s) italian style shredded cheeses (light yellow colors not orange); 1 bag(s) or sleeve roasted vegetable ritz crackers (lightly crushed); 1 bag(s) frozen chicken strips (roasted); 1 can(s) sweet corn; 3 or 4 - big pieces of cornbread (reserve 1.5 cups for topping); - black pepper to taste

13 Pinches

Morcash Sweat

Savannah, GA

Updated on Jan 24, 2014

Ever had a, "OMG what am I going to fix tonight?”, moment?? Last night I threw together everything but the kitchen sink, I think. I had frozen stir-fry veggies, frozen roasted chicken pieces, well you’ll see the recipe...And Wow! What a surprise!? I think I came up with something new that’s my favorite. Reheated the very next day is delicious!! So, I think I turned my fear into a OMG it’s so good moment! AND, I got a lot of vegetables in!! There would’ve been pics, but we were in a rush this time. Maybe next time...hopefully!

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prep time 25 Min

cook time 30 Min

method Bake

yield

Ingredients

2 bags frozen stir fry vegetables (kroger brand)*
* - stir-fry veggies had frzn mushrooms, peppers, onions, rice & broccoli
2 cans condensed cream of chicken
6 ounces vanilla flavored yogurt 1 container (walmart brand)
3/4 to 1 cups italian style shredded cheeses (light yellow colors not orange)
1 bag or sleeve roasted vegetable ritz crackers (lightly crushed)
1 bag frozen chicken strips (roasted)
1 can sweet corn
3 or 4 - big pieces of cornbread (reserve 1.5 cups for topping)
- black pepper to taste

How To Make last minute pantry dinner casserole

Step 1

Heat oven to 375 degrees. Spray or butter a 9x13 inch casserole dish and set aside.

Step 2

Mix frozen vegetables, cream of chicken, yogurt, shredded cheese, and sleeve of lightly crushed Ritz crackers, mixing as you go. Add about 1 handful of the cornbread and toss in, mixing it in.
Step 3

Lightly defrost frozen, roasted chicken strips. Break and/or chop into bite size pieces. Open can of sweet corn, drain can corn well, then add and mix altogether well. Add black pepper to taste.
Step 4

At this point, I added the remaining (crumbled) cornbread as a topping. It browned just a little bit, but was pleasantly surprised. You could cover the dish in the last 5 minutes with tinfoil in case you do not want the topping to burn.
Step 5

Bake at 375 for 30 minutes, or until bubbling on the sides.
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