The movie gets a B. The dinner gets an A+.
Here's what I did for the casserole:
Brought a soup pot of water to a boil, salted the water and cooked 3 C of yolk-free egg noodles for about 10 minutes.
Cubed 4 small chicken breasts (approximately 16 oz) and browned in a skillet with salt and black pepper.
When chicken was done, removed it from skillet and browned sliced baby bella mushrooms with 4 garlic cloves, crushed. (Amount of mushrooms is up to you. I used about half of a regular size container.)
When noodles, chicken and mushrooms were done, I placed it all in a big, mixing bowl. Then, added a can of cream of chicken, a can of cream of celery, a dash if onion powder, about a tsp of parsley, and a handful of shredded sharp cheddar. Stirred everything together well.
Poured mixture into a 13x9 glass baking dish, and sprinkled shredded sharp cheddar on top - amount is up to you. Baked at 400 for 20-30 minutes...until the cheese on top is melted and starting to brown.
For the veggies, Ryan cubed a zucchini, a yellow squash and diced onions. Placed them in a bowl with about a Tbsp of olive oil. Put veggies on a non-stick cookie sheet, and sprinkled Lawry's Seasoned Salt and garlic powder on them. Baked in the oven with the casserole for about 30-40 minutes.
This was probably my favorite meal this week! (Besides the salmon.)
Tomorrow, I will be sharing our Super Bowl food with you! I am so looking forward to eating it all! :-)
