Recently I got an invitation to a covered dish BBQ. I didn't have anything much on hand to fix anything without a trip to the grocery store. From my refrigerator and what I had on hand I devised this recipe and it was a huge hit!
3 cups chicken bouillon
½ medium onion, chopped
2 cloves garlic, minced
2 cups diced, peeled, carrots
2 cups diced, peeled, zucchini
2 cups frozen whole kernel corn
½ cup orzo pasta
1 tablespoon ground cilantro
1 teaspoon garlic powder
½ cup toffee-coated sunflower seeds
14.5 oz. can cream of mushroom soup
¼ cup milk
1 cup tomatoes, cut into bite-sized pieces
1 cup shredded Mexican blend cheese
No nutrition information available
In a large saucepan over medium heat bring the chicken bouillon to a boil. Add the chopped onion, minced garlic, carrots, zucchini, corn and orzo pasta. Cook for about 10 minutes. The vegetables and orzo will absorb most of the bouillon. Add cilantro, garlic powder and sunflower seeds.
In a separate mixing bowl blend the mushroom soup and milk together.
Add the vegetable mixture and the tomatoes stirring just to blend. Pour mixture into the prepared baking dish. Top evenly with the Mexican blend cheese. Bake for about 25 minutes. Serves 12.