Cheesy Chicken Artichoke Bake with Noodles

This week I was counting on beautiful grilling weather. While it’s still beautiful it’s a tad bit too windy for the grill to get fired up. Thankfully I had planned our menu in a way I could quickly adapt it to a plan B supper night. Cheesy Chicken Artichoke Bake with Noodles is brought to you by plan B and windy weather!

I quickly put three boneless skinless chicken breasts into a large pot with water, put the burner on medium high, and let it come to a gentle boil. Once the water came to a boil I added a box of Hy-Vee Tri-Color Rotini, set the timer for ten minutes, and began assembling the rest of the casserole.

While I waited for the noodles and chicken to cook I added one can of cream of chicken soup and one can of cream of celery. To the soup mixture I added quartered baby carrots, canned artichoke hearts, cut broccoli, and Hy-Vee shredded cheddar cheese. To the veggies I added garlic powder, salt, pepper, and curry to taste.

Once the noodles and chicken were through cooking I put a medium bowl under the colander and drained them (no sense letting good chicken broth go to waste). I rinsed the noodles in cool water to stop the cooking process, then diced the chicken into small pieces. Adding both the noodles and chicken to the soup and veggie mixture I gave them a good stir to incorporate them together. Then dumped it into a greased with butter 9×13 pan.

Already cooked chicken, diced or frozen veggies, and left over noodles would have made this meal a breeze to make. Next time I’m in a pinch I’ll have this recipe to go off of for another quick plan B meal!

Here’s the recipe:
3 Cooked boneless skinless chicken breasts
2 Bunches of broccoli chopped
1/2 bag of baby carrots quartered
1 jar Artichoke Hearts in aWter
1 can Hy-Vee Cream of Mushroom Soup
1 can Hy-Vee Cream of Celery Soup
1 bag Hy-Vee Shredded Cheddar Cheese
Salt, Pepper, Garlic Powder, and Curry Powder to taste
Chicken Broth for consistancy

In a large bowl combine cooked chicken, broccoli, carrots, artichoke hearts, cream of mushroom soup, cream of celetry soup, shredded cheddar cheese, spices, and a bit of chicken broth. Mix well.

Pour mixture into a greased 9×13 pan, Bake covered in a 375 degree oven for 30 minutes, add shredded cheese to the top, then bake for 10 to 15 minutes longer or until done.

Don’t like artichokes or another veggie mentioned, switch it out for one of your own family favorites. Same with the spices and cream soups. Mix match and have fun! Time saving, frugal, easy meals are an essential at my house!

What is one of easy family favorites?