It seems that I am especially inspired by southern cooks. This time I chose Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family written by Christy Jordan. I became acquainted with her style through reading Taste of the South magazine. She writes special articles for them called Southern Plate Suppers. I enjoy reading the stories behind her recipes as much as I do reading her recipes. When I found out that she has two cookbooks I knew I had to have them. I was definitely not disappointed. When I read cookbooks I often jot down the recipes I want to try. As I read Southern Plate I realized that I was jotting down almost every recipe. I quickly put my note card and pen away and just enjoyed reading her book. Since it is spring, I decided to focus on recipes out of that chapter of her cookbook. We enjoyed each of the recipes that I made for our family dinner.
Christy Jordan says that in her family if you die, get sick, have a car accident, have a baby, have a potluck, family reunion, or picnic, get bad news, get hungry or get last-minute dinner guests... you get this casserole. I figured with credentials like that it would have to be good. We sure thought so.
Kathy's Country Casserole
2 cups small shell pasta, cooked and drained
2 cups frozen mixed vegetables, cooked and drained (I used frozen broccoli instead)
2 cups shredded cheddar cheese
1 cup French fried onions
2 cups shredded cooked chicken
1 10.5 ounce can cream of chicken soup, undiluted
1/2 cup milk
1 tsp black pepper
1/4 tsp garlic powder
1/2 tsp salt
- Preheat oven to 350 F.
- Combine the ingredients in a large bowl reserving half of the cheese and half of the French fried onions for topping later.
- Spoon into a 9 x 13" casserole dish and bake for 25 minutes. (I will cover this next time, but that was not in the instructions.) Top with the remaining French fried onions and cheese and bake until the cheese is melted, about 5 minutes more.