hopefully this little picture won't send you running for the hills or opt to never try my One Dish Dinner... but I understand if it does.... i actually apologize for the photo, i keep forgetting to take pics as I cook! it really did look much prettier than this in the beginning.
so, back to the ODD, it seems to be a favorite of mine...it does make it easy to plan for dinner. i like a vegetable, meat and carb- having it all in one dish, great!
so my latest one dish dinner: Spinach and Mushroom Chicken casserole
now with a title like that, i bet you are all kinds of curious as to the main ingredients, right? i bet... ha ha ha...
I started with leftover Rotisserie Chicken (traditional herb seasoning from Walmart) - and as always, it's just guessing here on the amounts...well, to start, actually--- i sprayed a 9x13 glass dish with Pam and preheated the oven to 350.
So, Rotisserie Chicken- maybe 2-3 cups
an entire container of fresh mushrooms, sliced
a box of frozen chopped spinach, thawed and pressed dry
2-3T frozen seasoning vegetable mix
a whole small onion, chopped (I really only use sweet onions, the others give me a headache)
1/2 of a large bag of whole wheat pasta- egg noodle type- boiled, only partially cooked though since they are headed into the oven
1 can cream of mushroom soup
4oz reduced fat sour cream
and I definitely would have added sliced water chestnuts if I had any on hand, seeing as I was out- no addy this time
for added crunch, once this was in the casserole dish, I sprinkled chopped pecans across the top
this baked for about 35 minutes, during the last 5 minutes I added French's French Fried Onions on the top and baked for 5 more minutes
It turned out pretty good. I would possibly cook the noodles only 3 minutes, remove them from the boiling water and layer them on the bottom of the casserole next time, instead of mixing them in...don't know just might.