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{Recipe} Pantry Raid Casserole

August 30, 2012

My husband actually created this recipe when I was pregnant with Charlotte and I have to admit it was damn good! He tends to over estimate how much food the 3 of us really eat so his portions were quite large. I have scaled it down a bit for you. I also need to note that my camera was not cooperating so I was forced to use my phone to take pictures which also leads me to my next oops… I somehow lost my finished product picture. I am not happy about that and considered not posting the recipe because of it! But I figured that you guys know what a cheese covered casserole looks like and you were also very understanding 🙂


There are 2 must haves:

Cubed potatoes
a can or 2 of some type of creamed soup (we always have cream of broccoli)

What ever is in your pantry/fridge that could add flavor, I had this that day:

2 bell peppers
a crown of broccoli (steamed)
an onion
pre cooked cubed chicken breast (seasoned with my favorite seasoning)
Shredded cheddar cheese

NOTE: This recipe is more about the method than the ingredients. Substitute whatever you like! I would love to see what you create! Every time we make this it is different! But it is always delicious!

Potatoes, bell peppers and onions roasting.

Step 1:

Wash and cut potatoes into cubes. Place the cubed potatoes in your favorite baking dish (i used my 10 in non stick ceramic skillet  from Xtrema) You may want to spray the pan with nonstick spray first. I didn’t need to 🙂

Start roasting the potatoes while chopping the rest of your veggies, etc. I also steamed my broccoli in the microwave for 5 minutes while chopping.

Step 2:

Add your veggies. (except steamed broccoli, if you are using any) Continue roasting for 30 minutes or until potatoes are fork tender.

With chicken, broccoli and soup. Before the cheese

Step 3:

Add in cooked chicken, steamed broccoli and canned soup. Stir together and top with shredded cheese!

Step 4: Bake for an additional 10 minutes to melt the cheese and heat the soup.

Remove and cool for about 5 minutes before serving.

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