Last Updated on December 28, 2015 by Kristi Linauer
Welcome to my cooking school!! Noooo, I’m not the teacher here. I’m the student!
You see, I just simply don’t cook. Last year was so busy for me that my newly-remodeled kitchen was barely even used! Matt and I ate sooooo much fast food, gained a ton of weight, and wasted a load of money.
This year, that needs to stop. I’m determined to learn to use my kitchen for something other than washing paint brushes and storing tools. I’m determined to fill my fridge with good food rather than wet brushes and paint rollers.
I’m determined to learn how to cook!!
Here’s my first attempt…
The recipe I used came from allrecipes.com. Here it is as it’s written. As you heard in the video, I made a couple of changes.
1 teaspoon kosher salt, divided
1 (16 ounce) package rigatoni pasta
1 (10 ounce) can condensed cream of mushroom soup
3/4 cup sour cream
1 (10 ounce) can chunk chicken, drained
1 cup frozen peas, thawed
1 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
1 teaspoon freshly ground black pepper
2 cups freshly grated Parmesan cheese
- 1.Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
- Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
- Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9×10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.
- Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.
My first real cooking attempt was actually a big hit. Matt and I both really enjoyed this casserole, and Matt deemed this recipe a “keeper”. However, we both thought it was a bit dry, so when I make it again, I’ll add more soup and cream cheese.
Thankfully, Matt and I aren’t foodies. We don’t require lots of variety in our meals. Heck, Matt could eat the same thing (charro beans) for three meals a day, ever day of the week, and be perfectly happy. So, since neither of us mind repetition, we’ve been perfectly content having leftovers each night. Since I made this casserole (on Wednesday), we haven’t eaten out at all!! Hopefully our fast food habit is a thing of the past.
Do you have a quick and easy beginner’s recipe you think I’d enjoy? If so, please send it to me!! You can e-mail me at [email protected].
Addicted 2 Decorating is where I share my DIY and decorating journey as I remodel and decorate the 1948 fixer upper that my husband, Matt, and I bought in 2013. Matt has M.S. and is unable to do physical work, so I do the majority of the work on the house by myself. You can learn more about me here.
I hope you’ll join me on my DIY and decorating journey! If you want to follow my projects and progress, you can subscribe below and have each new post delivered to your email inbox. That way you’ll never miss a thing!