Last Minute Pantry Dinner Casserole
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!
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 ozvanilla flavored yogurt 1 container (walmart brand)
3/4 to 1 citalian 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 4big pieces of cornbread (reserve 1.5 cups for topping)
·black pepper to taste
How to Make Last Minute Pantry Dinner Casserole
- 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.