Momaw's Chicken Noodle Casserole

Here's a recipe that was handed down to me by B's Momaw. I love Momaw so much and she's a wonderful cook. B and I love going to visit in Anderson, SC. Not only do we get to spend time making precious memories with his family but we have the opportunity to eat all of Momaw's delicious "goodies" she prepares for us. We usually begin with her pound cake for breakfast, chicken salad for lunch, and cheesecake cupcakes and rice krispie treats for dessert. And when B puts in his requests, she'll serve squash casserole, broccoli casserole, and sweet potato souffle` (He's just a little spoiled!). Everything is so wonderful that I eat all weekend and just run an extra lap or two the following week!

This is the recipe for Momaw's chicken noodle casserole. I can remember one of the first times I went to Thomaston to visit and Mrs. Kathy cooked this dish. I instantly fell in love (I had a double dose--I was falling for someone else, too!); it was so comforting and hearty. I got Momaw's permission to share her recipe. I hope you enjoy it as much as we have.

Chicken Noodle Casserole
Ann King, Anderson, SC

1 lb pkg wide egg noodles
2 cups chopped, cooked chicken breasts (about 3-4 boneless, skinless breasts)
1 - 8oz container sour cream
1 - can cream of mushroom soup
1 - can cream of chicken soup
6-8 slices white bread, cubed
2/3 stick butter

Preheat oven to 350 degrees.

Cook noodles according to package directions. (I like to reserve broth from chicken to cook noodles in--adds extra flavor.) Drain and set aside. In a large bowl, combine sour cream and soups. Add chicken and noodles and stir until well combined. Transfer to greased casserole dish ( I think I used a 2 1/2 qt. Corning Ware dish--could also use square casserole).

In a large skillet, melt butter. Turn heat up to medium-high and add bread cubes. Stir and cook until bread browns. Add to top of casserole. Bake for 25 minutes.

Enjoy!
Marie

Goodbye Summer...Hello My Favorite Time of Year, Fall!

While I won't miss the excruciating heat and humidity that accompanies summers in Georgia, I sure will miss the abundance of fresh fruit, veggies, herbs, and cool desserts. On Monday afternoon, Brandon and I returned home from a weekend at Lake Wedowee, Alabama where we spent with his family. We drove (well, Brandon drove and I happily rode along reading The Help) in heavy rain which was a side effect of Tropical Storm Lee that was moving inland. We left AL with muggy, wet weather but were surprised by the coolness in the air when we stepped out of the car in Augusta. It's been bliss ever since as the coolness has decided to stick around. Now, I realize the cooler temps and fall-feeling mornings and nights may not be an indicator of true autumn just yet but I have enjoyed  thinking and wishing that it was here to stay. I love fall, in fact, it is my favorite time of year. I can honestly say that I am a happier, more energetic being during the months leading up to Christmas. There's just something about hearty soups, pumpkins, apples, football, etc. that lifts my spirits. But before I let my mind drift to these happy thoughts, I decided to cook a meal on Labor Day that would sort of close out the summer for us. It's a meal that we enjoy to the last morsel of leftovers. Shrimp, tomatoes, zucchini, fresh basil, and bell pepper are some of the ingredients that highlight this meal and we are certain that you will enjoy it as much we have.

Sauteed Shrimp, Tomatoes, & Zucchini

Adapted from Weight Watchers

1 Tbsp extra virgin olive oil

1 medium zucchini, sliced

1 lb large shrimp, peeled and deveined

1 cup grape tomatoes, cut in half

1 tsp fresh oregano, finely chopped

1 1/2 tsp fresh basil, finely chopped

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 tsp minced garlic

1/4 cup water

lemon

Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about another 2 minutes. Remove zucchini & transfer to a plate with a slotted spoon.

Heat remaining teaspoon of oil in same skillet. Add shrimp; saute 1 to 2 minutes. Add tomatoes, oregano, basil, salt, and pepper; saute until shrimp are almost cooked through, about 1 minute (shrimp will no longer be translucent and will turn pink in color). Stir in garlic and water; saute, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Squeeze fresh lemon juice over top.

Can serve over steamed rice, cooked pasta, or it's delicious enough to stand by itself.

Potato Packets

Adapted from Weight Watchers

1 lb raw red potatoes, thinly sliced

1 medium sweet yellow pepper, cut into thin strips

1 medium red onion, thinly sliced

1 Tbsp extra virgin olive oil

2 cloves of garlic, minced

1/2 tsp dried Rosemary (or 1 Tbsp fresh)

1/2 tsp salt

1/2 tsp black pepper

Preheat oven to 350 degrees. Tear off four 12-in pieces of aluminum foil.

In a large bowl, combine all ingredients unil mixed and coated.

 

Spread about 1 1/2 cups of veggie mixture in a fairly even layer near one end of each piece of foil.

Fold foil over to create form packets; fold edges in to form a tight seal.

Lay packets on baking sheet and bake in preheated oven for 40 to 45 minutes or until potatoes are tender. Weight Watchers suggests grilling them for 20 to 25 minutes, turning a few times throughout. It was raining so I used my noggin and improvised by baking. They were tasty and deliciously steamed.

 Enjoy,

Marie