Thursday, November 12, 2015

Thursday Tid Bits

Sharing a using up the bits and bobs from the fridge recipe with you all tonight. Cleared a bit out of the pantry as well.

This was our supper two nights ago, before I popped it in the oven. We pretty much demolished it as soon as it was removed from the oven, so no pretty picture of it in all its cheesy goodness.

2 1/2 cups uncooked penne pasta
2 cups cooked diced chicken
1 can of sliced mushrooms
1 can of cream of mushroom soup
1/2 can of chicken stock (I used Chicken in a Mug mixed with water in the empty soup can)
1/2 green pepper diced
1/2 onion diced
2 stalks of celery diced
1 cup Parmesan cheese
2 cups Italian shredded cheese (the kind that is made up of 4 types)
1 tsp Worchestershire sauce

I cooked the pasta in salted water until it was slightly underdone. Then everything but 1 cup of the Italian style shredded cheese was mixed together and poured in a baking dish. Topped with the remaining shredded cheese and baked at 350 F for 30 minutes or until hot and bubbly.

Served with crusty bread, this made a filling meal with leftovers for tonight.

Everybody have a wonderful evening.

God bless.

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