On a day when you have some free time during the day and want a quick and easy dinner: this one’s for you!

I threw it together that afternoon…

…left it in the fridge until we were ready…

…bake it…

…then enjoy it!

Make-Ahead Chicken and Greens Casserole

Ingredients

• 20 stalks asparagus (cut into 2 inch pieces)
• 15 ounce can of no salt added peas (drained)
• 1 pound boiled boneless skinless chicken breast
• 1 medium sweet onion (diced)
• 13.5 ounce box of whole wheat penne regate
• 10 3/4 ounce can of reduced fat cream of celery soup (undiluted)
• 1 cup reduced sodium natural chicken broth
• 4 ounces shredded mozzarella cheese (divided)
• 1/2 cup of pasta water (from when you boil the noodles)
• salt
• pepper
• 1/2 cup bread crumbs

How-To

• In a large bowl combine asparagus and peas.
• Now, in a large stock pot, boil the chicken (about 20 minutes), shred and add to the bowl.
• Sauté the onions in the same pot and add to the bowl.
• Again, in the same pot, cook the noddles until very firm or al dente and add to the bowl.
• In a medium bowl, combine the soup, broth, 3 ounces of the mozzarella cheese, pasta water, salt and pepper.
• Add the soup mixture to the large bowl and stir.
  
• Pour into a 14.5″ X 11″ casserole dish.
• Top with 1-2 more ounces of the mozzarella cheese and bread crumbs.
• Cover with aluminum foil.
• At this point, you can either go ahead and bake it or put it in the refrigerator for later.
• Preheat oven to 350°.
• Bake covered for 35 minutes.
• Uncover and bake an additional 10 minutes.

Servings: 8-10