In other news, I made a homemade meal this week. I've been wanting to make this for a few weeks now, but when C was home, I was working and vice versa. I was all set to make it Monday night until C told me he'd be working late. But then I realized I needed something to take to work for lunch on Tuesday so I went ahead and made it and enjoyed it (and I cleaned up my mess).
C had some leftovers for dinner Wednesday night and said this was in his top 5 favorite dishes that I make (I think I make 6 dishes total). Imagine how good he would have thought it was if he tasted it right out of the oven.
Chicken Noodle Casserole Soup
(adapted from the Tasty Kitchen)
3-ish cups of cooked chicken breast, chopped (I went the rotisserie route)
1 cup carrots, chopped
1 cup celery, chopped
1 onion, chopped
1 - 12oz bag of egg noodles
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1/2 cup sour cream
2 cloves of garlic
1 Tbs. dried parsley
1/4 cup butter
1/2 sleeve of Ritz crackers, crumbled
Preheat oven to 350 degrees.
Cook noodles according to package and strain.
In a large skillet (keep in mind everything is going into this pot) saute the carrots, onion, celery, and garlic in the butter.
Once all the veggies are soft, add in the cream of chicken and mushroom soups along with the sour cream. Stir well. Add some S&P and the parsley.
Combine chopped chicken and noodles and stir until everything is well combined.
Transfer to a greased 9x13 bakign dish and bake for 30 minutes or until bubbly. You may want to cover the dish if you don't want the top to be crunchy.
After 30 minutes, add some crumbled crackers (Ritz, whatever) over the top and bake for another 5-10 minutes.
*I went a little heavier on the veggies than the Tasty Kitchen called for. I love my veggies.
1 comment:
THAT looks Yummy!
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