Creamy Chicken Casserole

This is an easy recipe.  I got it from Taste of Home, Fall Freezer Meals, October 27, 2010.  I love how it makes two so I can freeze one.  It helps a lot on those busy nights where you just don’t want to cook.  Yet for some reason the people in your home want to eat!  😉
Creamy Chicken Casserole  Yield: 2 Casseroles (5 servings each)
4 cups uncooked egg noodles
4 cups of cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups milk
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon pepper
  1. Cook noodles according to package directions.  Meanwhile, in a large bowl, combine the remaining ingredients.  Drain noodles; add to chicken mixture.
  2. Transfer to two greased 8 inch square baking dishes.  Cover and freeze one casserole for up to 3 months.  Cover and bake remaining casserole at 350 degrees for 30 minutes.  Uncover and bake 10-15 minutes longer or until heated through.
To Use Frozen Casserole:  Thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before cooking.  Cover and microwave on high for 10-12 minutes or until heated through, stirring twice.
Notes:  Make sure you use a microwave safe pan!!  I used the disposable pans before reading the reheating directions.  Not a big deal I just threw it in the oven and baked it.  Instead of the frozen peas and carrots I have used frozen mixed vegetables.  Good either way.
Advertisements

Then there were two

I have been MIA from my blog in part because of Casey.  If you remember we adopted Casey in April of 2013.  She had a bad knee and required surgery.  She was down from July until September.  If you think it is difficult keeping a sick toddler calm try doing it with a dog!  Poor girl had a rough summer!  No walking, running or climbing stairs for 2 months!  Crate or confined to a very small area in the house.  She was allowed to go outside on a leash to go to the bathroom and that was it.

She was a champ and did well.  For the most part!  Naturally she was antsy and a bit confused as to why she suddenly had so many restrictions.  But, we got through.  Then she started having a bit of a problem with the pin that had been put in her knee.  That required a second surgery to remove the pin!  She could not catch a break.

The other reason I have been  MIA is because once Casey was healed we brought home her sister (same litter), Dallas!  We had talked about a second dog but were not sure we could handle a second one.  I called to see if Dallas was still available.  She was.  Their foster Mom was thrilled that we were considering bringing Dallas home.  I went and saw Dallas alone just to make sure she was still the sweet girl we remembered.  The second time I brought Casey.  Just to make sure they still remembered each other.  They did!!  Both were very happy to see the other.  It was so cute!

Dallas

Dallas is home!

Stretching those long legs

Stretching those long legs

Dallas came home five months and one day after Casey!  They behave like typical sisters.  They fight, play, explore, jockey for attention and love! One minute they will be wrestling for a ball and the next they will be all curled up together taking a nap.

Nap time!

Nap time!

The dynamic of our home has changed so much over the last 10 months.  We always laughed but we laugh so much more.  All three of us humans are calmer and more relaxed.  My husband says no matter how bad a day he has had when he walks in the house and these two come running…nothing else matters!

Dallas and Casey...look at those faces!

Dallas and Casey…look at those faces!

Italian Quiche

Italian Quiche 
Yield: 2 quiches (6 servings each)
2 unbaked pastry shells (9 inch)
1 pound bulk Italian sausage
4 cups (16 ounces) finely shredded part-skim mozzarella cheese
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
6 eggs
2 cups milk
1 teaspoon minced garlic
1/4 cup grated Parmesan cheese
  1. Line unpricked pastry shells with a double thickness of heavy-duty foil.  Bake at 400 for 4 minutes. remove foil; bake 4 minutes longer.
  2. In a large skillet, cook the sausage over medium heat until no longer pink; drain.  Spoon sausage into pastry shells, sprinkle with mozzarella cheese.  Top with onion and peppers.  In a large bowl, whisk the eggs, milk and garlic.  Pour over peppers, sprinkle with Parmesan cheese.
  3. Cover and freeze one quiche for up to 3 months.  Cover edges of remaining quiche loosely with foil; place on a baking sheet.  Bake at 400 for 35-40 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.
To Use Frozen Quiche:  Remove from the freezer 30 minutes before baking (do not thaw).  Cover edges of crust loosely with foil; place on a baking sheet.  Bake at 400 for 50-60 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.
NOTES:  I have used hot sausage and it is really good!  Use deep dish pie crusts.  It is hard to get all the ingredients in the pie crust but they will fit!  I have baked both and taken one out just as it starts to set up, let it cool and then put it in the freezer.  We get at least 8 servings out of one quiche.
Recipe from Taste of Home, Fall Freezer Meals, October 27, 2010