A few weeks ago I made the Tri Kappa Chicken Casserole receipe which serves pretty much everyone you know. I took this and Baked Mostaccioli to Ashley and Andrew and sent another casserole to a friend from work who just had a baby also. We met Laura for lunch in Fort Wayne and she got one, too. Casseroles are the new greeting card of 2009. This recipe fills four 9x13" pans, so be prepared to share.
Crazy Casserole Lady...now that's got a ring to it!
8 cups cooked, shredded chicken
Tri Kappa Chicken Casserole
2 lbs. medium egg noodles (4-8 oz. packages)
5 cans cream of chicken soup (or two family size)
2-13 oz. cans evaporated milk
1 1/4 lbs. Velveeta
5 cups chopped celery
1 cup chopped green pepper
2 cups crushed cornflakes
salt to taste (not much needed)
Boil noodles; add cubes of Velveeta. In large pot, add remaining ingredients (except cornflakes) and mix well. Spread into 4 - 9x13 foil pans. Separate the cornflakes into separate baggies and tape on the pan after covering with foil. If baking right away, sprinkle cornflakes on top and bake uncovered for one hour at 370. If frozen, bake covered for one hour, then sprinkle cornflakes on top and bake uncovered for another 45 minutes to one hour.
FURNITURE (now that I'm a homeowner, old, and boring, this is another one of my favorite topics)
Mom, Dad and Stormy spent the afternoon with us before Stormy left to fly home to Philly, so while the girls shopped my dad and Brent put our bedroom furniture together. Ohhhh, I love it all!! Here's a picture of the sleigh bed, and another of one of the dressers. Fairly boring right now until the room is decorated, but a great start.
The vacuum gets barely any face time on the blog...so here it is.