Another boring post, but, it comes along with another wonderful photo courtesy of my cousin L. Isn't this a great photo!? Had to spruce up my post with a photo! 8-)
Been up since 4am. Couldn't sleep.
Helped hubby lay sod in the back yard.... well, I only helped by watering the topsoil, and sod... 8-)
Doing laundry, and soon I shall drag my tired, sorry butt, over to my parent's for a family dinner, in honor of DD#2 that is going "down under" for a month traveling. She leaves Tuesday...EARLY!
Here is the Chicken Noodle Casserole recipe, mind that it is just something I have been slapping together for years. Just something out of my own head! Goes great with a salad, or cooked veggies on the side.
Myra’s Chicken Noodle Casserole
Read all before preparing...as with all recipes! 8-)
Left over cooked Chicken cubed, or 3-4 chicken breasts, cube cut and cook, cooled, or 2 cans of White Chicken meat
3-4 cups cooked elbow noodles, cooled
2 cup grated Cheddar Cheese, ¾ to mix in, and ¼ to sprinkle on top
1, 1½ , to 2 cans Cream of Mushroom Soup, or Cream of Chicken Soup - depending on how creamy you want it.
half can or so of milk, sometimes I use sour cream instead...
4 green onions, chopped
1 cup of frozen peas (optional) - I dump them in with the noodles when the noodles have been cooking for about 5-6 minutes, then continue boiling the lot until the noodles taste ready.
Salt & Pepper to taste
Whisk soup, milk, salt and pepper, in a large bowl. Add the rest of the ingredients, except ¼ of the cheese. Dump into a greased casserole dish, pat down, and top with remaining cheese.
Bake uncovered at 350 for about 30-45 minutes, depending on your oven.