There’s nothing like a good ol’ casserole to make you feel all nice and warm inside.
Try this one!
It’s not too hard to make. You have to cook chicken thighs and then mix a bunch of stuff and put it all in the oven. No big deal!
Here’s what you need to make it:
- 6 boneless, skinless chicken thighs
- 1/2 an jalapeno
- 1/2 a white onion
- 2 Roma tomatoes
- 1/2 a green pepper
- A bit of cooking oil
- Some salt & pepper
- 3 cups of raw medium-sized shell pasta
- 1 can of your favorite tomato sauce
- 1 can of condensed tomato-and-vegetable soup
- Some crushed chili flakes
- A small chunk of cream cheese (can be omitted)
- A chunk of cheddar cheese
Here’s how to make it:
1. Put a big pan on the stove, add some cooking oil, and turn it on to medium heat. After a few minutes, place the chicken thighs into the heated oil.
2. Put a pot on the stove and follow the directions on the package of pasta to cook the pasta perfectly. Stir the pasta every few minutes.
3. Flip the chicken thighs over using a pair of tongs, so the other side gets cooked too.
4. Dice up all of the fresh veggies and put them in a big bowl together.
5. Once the chicken thighs look like both sides have cooked all the way through, pick out the fattest chicken thigh and cut into it. If the meat in the middle is white and not pink, your chicken thighs are done! You can always check the meat in more than one spot just to be sure! Put the cooked thighs on a plate to cool down a bit.
6. While the chicken is cooling down a bit, get out your big oven-proof casserole pan. Empty the condensed can of tomato soup and the can of tomato sauce into the casserole pan. Stir it all up.
7. Drain the cooked pasta and add about 3/4 of it to the casserole pan. Then stir it around until it’s well-mixed.
8. Add the diced fresh veggies into the casserole pan and then stir it up.
9. Add your seasoning – salt, pepper, crushed chili flakes – any extra flavour you want!
10. If you want some random bites of creamy goodness in your casserole, sprinkle on a few chunks of cream cheese. Then mix them in a bit.
11. Sprinkle a good layer of cheddar cheese on top of everything.
12. Cover the pan and cook at 375 degrees for 20 minutes. Then take the lid off and cook it for another 5 or ten minutes, depending on how melty and bubbly you like your cheese.
You’re all finished! You can keep this around for quick meals at home, or you can easily scoop it into reusable containers and take it to work for lunch! It also makes a great potluck dish!
Here’s how much it costs to make (about 8 big servings):
- Chicken thighs: $5.00
- Jalapeno: $0.10
- Onion: $0.20
- Tomatoes: $0.60
- 1/2 a green pepper: $0.50
- A bit of cooking oil: $0.10
- Some salt & pepper: $0.03
- 3 cups of raw medium-sized shell pasta: $0.60
- 1 can of your favorite tomato sauce: $1.50
- 1 can of condensed tomato-and-vegetable soup: $1.00
- Some crushed chili flakes: $0.03
- A small chunk of cream cheese (can be omitted): $0.50
- A chunk of cheddar cheese: $1.00
Total cost to make: $11.16
Total cost per serving: $1.40
That price is absolutely unbelievable for this fantastic casserole! Bake it and enjoy it all week! Bring it to a potluck and be a hero! Or serve it to guests and send them home happy!
Here are some other tasty and surprisingly cheap-to-make recipes: