using up stuff in the cabinets

I wanted to have Stephanie and Laura over for dinner, but my funds were low. So I looked though my cabinets and realized that there sure was a lot of random food in there and all I needed was a few ingredients and I got myself a nice ol' casserole that is sure to feed 4. I had some whole wheat veggie Armoniche ( crinkly cylindrical spiral pasta) that I never used because Demetrius is not a fan of whole wheat pasta, some cream of celery soup that Jill got for me to eat after I had my wisdom teeth out ( but cream soups on there own i find kind of gross), frozen peas, and a lot of leftover swiss cheese from a weight calculation snafu at the grocery store (the true catalyst for the dinner), a pretty solid base for an awesome casserole. We just went down the street to the local grocery store to grab a few supplemental ingredients. I got some chicken breast and some prosciutto for protein, and some fresh leaks for flavor. Putting everything together proved to be pretty quick and easy. I sliced then marinated the chicken in some garlic, white balsamic vinegar, olive oil, herbs de Provence, and a few other spices for a couple of hours just to keep the dish flavorful, I then sauteed the chicken in olive oil adding the sliced leeks. Once the chicken was browned I added the pasta, about two and half cups of swiss cheese, one can of cream of celery, cooked peas, and the prosciutto. Stirred it until the soup was warm and threw it in an oven safe dish covered it with layer of shredded swiss on top and baked it at 350 for about 30 minutes. The casserole came out lighter than I expected which was nice. The peas played off the proscuitto perfectly and the leek complimented the flavor nicely without overpowering. The only thing I would change is the pasta. I just found the whole wheat too mealy after baked. Maybe even a risotto would work. There is always next time.