Homemade Organic Southwestern Cowboy Casserole with Chicken

I was looking for recipes to make with Homemade Organic Cream of Mushroom Soup and came across this one which I’ve recreated as a chicken dish and adapted.

Here’s What You’ll Need:

  • 2 cups Homemade Organic Cream of Mushroom Soup
  • 1-3/4 cups organic tomato puree
  • 1 cup diced organic tomato
  • 1/2 cup diced organic yellow onion
  • 1/2 cup sliced organic celery
  • 1 cup diced organic bell peppers (any color will do)
  • 2 cups sliced organic cremini mushrooms
  • 2 cups uncooked organic shell pasta (elbow pasta is good, too)
  • 2 cups shredded Homemade Organic Chicken Roast
  • 2 Tbsp. organic Worcestershire sauce
  • 1 Tbsp Homemade Organic Chili Powder
  • 1 tsp. Real Salt (or to taste)
  • 1/2 cup organic shredded cheddar cheese
  • 2 Tbsp. home rendered lard, or schmaltz

Here’s How I do it:

  1. Preheat your oven to 400° F.
  2. Put the lard in a medium sized skillet over medium-high heat.
  3. Wait until the lard is warm-hot.
  4. Add the celery and saute for 2 minutes.
  5. Add the onion and saute  for 3 minutes more.
  6. Add the bell pepper and mushrooms and saute for an additional 4 minutes.
  7. Add the mixture to a 2 quart casserole dish.
  8. Stir in all the other ingredients, except the cheddar cheese.
  9. Bake COVERED for 50 – 60 minutes, or until pasta is tender.
  10. Remove from oven and sprinkle the cheddar cheese on top.
  11. Let the cheese melt before serving, approximately 5 minutes.
  12. Enjoy!

 

 

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