Last Minute Pantry Dinner Casserole

Name: Last Minute Pantry Dinner Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 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 oz vanilla flavored yogurt 1 container (walmart brand); 3/4 to 1 c 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

Last Minute Pantry Dinner Casserole Recipe

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By Morcash Sweat
@Morcash

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!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

3 Comments

Prep:

25 Min

Cook:

30 Min

Method:

Bake

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 oz

vanilla flavored yogurt 1 container (walmart brand)
3/4 to 1 c

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
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How to Make Last Minute Pantry Dinner Casserole

Step-by-Step

Heat oven to 375 degrees. Spray or butter a 9x13 inch casserole dish and set aside.
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.
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.
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.
Bake at 375 for 30 minutes, or until bubbling on the sides.