Country Casserole

Get ready for the ultimate comfort food mashup that’s about to become your family’s new obsession!

This Country Casserole takes everything you love about hearty home cooking and throws it into one bubbling, golden masterpiece.

We’re talking tender pasta shells, crispy French fried onions, and that irresistible cheese pull that makes everyone gather around the table.

What makes this casserole absolutely magical is how it transforms simple ingredients into something that tastes like you’ve been cooking all day.

The creamy soup base mingles with perfectly seasoned chicken, while those frozen veggies add color and nutrition without any extra prep work.

And let’s be honest – anything topped with crunchy onions and melted cheddar is basically guaranteed to disappear from the pan.

Ingredients

For the Base:

• 2 cups small shell pasta, cooked and drained
• 3 cups frozen mixed vegetables, cooked and drained
• 2 cups shredded cooked chicken (canned chicken or rotisserie chicken works perfectly)
• 1 can cream of chicken soup
• ¼ cup milk

For the Flavor:

• 1 teaspoon pepper
• 1 teaspoon garlic powder
• ½ teaspoon salt

For the Topping:

• 2 cups shredded cheddar cheese, divided
• 2 cups French fried onions, divided

Steps

1. Preheat your oven to 350°F (175°C). This moderate temperature ensures the casserole heats through evenly without drying out the top before the center is hot.
2. In a large mixing bowl, combine the cooked pasta, cooked mixed vegetables, shredded chicken, cream of chicken soup, milk, pepper, garlic powder, and salt. Add 1 cup of the cheddar cheese and 1 cup of the French fried onions, reserving the remaining half for the final topping. Stir thoroughly until everything is evenly coated with the creamy mixture – you shouldn’t see any dry spots or pockets of unmixed ingredients.
3. Transfer the mixture to a greased 9×13 inch casserole dish, spreading it evenly with a spatula. The surface should be relatively level to ensure uniform cooking. Bake uncovered for 25-30 minutes, until the edges start bubbling and the center is heated through when tested with a fork.
4. Remove the casserole from the oven and quickly sprinkle the remaining 1 cup cheddar cheese and 1 cup French fried onions evenly over the top. Return to the oven immediately and bake for an additional 5 minutes, just until the cheese melts completely and the onions are golden brown. Don’t overbake this final step or the onions will burn and become bitter.

Smart Swaps

• Whole wheat pasta instead of regular shells – adds fiber and nutty flavor
• Greek yogurt mixed with broth instead of cream soup (½ cup yogurt + ¼ cup chicken broth) – cuts sodium significantly

Make It Diabetes-Friendly

Replace regular pasta with shirataki noodles or zucchini spirals to reduce carbs from 45g to 8g per serving. Use reduced-fat cheese (cuts 2g carbs per serving) and substitute cream soup with a mixture of ½ cup plain Greek yogurt + ¼ cup low-sodium chicken broth + 1 tablespoon cornstarch. This modification reduces total carbs to approximately 12g per serving compared to the original 47g. Pair with a side salad to add fiber and slow glucose absorption.

Pro Tips

• Cook pasta just shy of al dente – it’ll finish cooking in the oven and won’t get mushy
• Let casserole rest 5 minutes before serving for cleaner slices and better flavor distribution