Week 9 #2: Pot Pie Casserole

For my brother and sister in law I also made a pot pie casserole that is gluten free.

Lily taking a nap with Auntie Suzanne.

Ingredients:

1 box quinoa pasta
1 can cream of chicken
small bag frozen vegetable mix
2 chicken breasts, cubed

To Make:

Following directions on the pasta box, cook the pasta to highly al dente (still a little hard.) Drain pasta and return to pot. In a separate pan, cook the chicken in a small amount of oil. In the noodle pot, add cream of chicken, vegetables, and chicken. Stir together and transfer to a casserole dish or glass pan. Bake on 350 for about half an hour or until heated through. 

With the moisture in the casserole the noodles will finish cooking. If they are too well cooked to start with they get over soft and mushy. Add vegetables to your tastes. I had about a quarter bag left, plus the remaining corn from the tortilla casserole. I also added the last spoonful of cream of mushroom from the tortilla casserole. Nice thing about casseroles is you can add pretty much anything!