Classic Lasagna Recipe If you want to make lasagna from scratch, this traditional lasagna recipe is truly the most simple lasagna I have ever made. We make a double batch of meat sauce and...
Veggie Chicken Casserole Recipe
I just became part of the Country Crock Casserole Club. Every few months, I will receive a casserole dish, a coupon for Country Crock and a recipe card. This month, the card I received was for Easy Mac & Cheese Veggie Chicken Casserole. However, we changed it around, added a few more things and really made it our own.
Try it out and let me know what you think. While you are it, enter to win my giveaway below. You may win your own casserole dish and/or a Country Crock coupon.
Let me just apologize for the picture. There are some people who can photograph a casserole and make it look good. I am not one of those people. I can assure you it was delicious. The kids ate every last bit of it.
VEGGIE CHICKEN CASSEROLE
4 Tbsp. Country Crock® Spread, melted, divided
1 cup Whole milk
1 box (8 ounces) dry rotini pasta, cooked and drained
3 cups of shredded, cooked chicken
2 cups of canned corn, drained
2 cups of frozen broccoli, thawed to room temperature and drained
3 cups finely shredded cheddar and monterrey jack cheese
2 Tbsp. grated Parmesan cheese
1/2 cup plain dry bread crumbs
- Cook the pasta as directed and drain.
- Preheat oven to 400°.
- Add 3 tablespoons of Country Crock® Spread, whole milk, rotini pasta, shredded chicken, vegetables and cheese in 8-inch baking dish.
- In a separate bowl, mix bread crumbs, Parmesan and 1 tablespoon of Country Crock®; sprinkle over top of casserole.
- Bake about 30 minutes or until heated through and crumbs are toasted.
I am participating in the Country Crock Casserole Club and received items for my participation. The opinions stated here are my own.