Chicken Noodle Casserole

There is nothing good for you about this recipe, but it was yummy!  I have a lot of sour cream I was looking to use up, so I found this recipe.  You can use a substitute for the canned soups in this if you'd like.  I added sauteed onions and mushrooms to mine, but I think next time I'd actually like it better without those.

My husband and I both really enjoyed it, it is definitely comfort food!  The kids were not crazy about it, but neither of them really like casseroles like this.

I would make it again.

Here is the recipe:


Chicken Noodle Casserole I

http://allrecipes.com/Recipe/Chicken-Noodle-Casserole-I-2/Detail.aspx

Prep Time:
30 Min Cook Time:
30 Min Ready In:
1 Hr
Yield 6 servings

Ingredients

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter
Directions

Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Nutritional Information

Amount Per Serving  Calories: 542 | Total Fat: 34.2g | Cholesterol: 133mg

Meal Plan: December 20 - 26

With so much to get done this week, I am trying to make this menu plan really simple with easy meals!

Monday (20th) - Chicken Noodle Casserole, Broccoli

Tuesday (21st) - Veggie Spaghetti

Wednesday (22nd) - Baked Fish, Rice, Broccoli

Thursday (23rd) - Breakfast for Dinner (Eggs, Sausage Links, Hashbrowns, Toast)

Friday (24th) - Lunch is Homemade Pizzas, Dinner is Leftover Buffet to clean out fridge :)

Saturday (25th) - Mini Caramel Pull-Apart Rolls (for Christmas Breakfast), then Christmas Lunch/Dinner of Sprial Sliced Ham, Dressing, Deviled Eggs, Sweet Potato Casserole, Broccoli Casserole,  Mashed Potatoes, Rolls

Sunday (26th) - Leftovers

Chocolate Crinkle Cookies!

Ever since getting this recipe from my friend, Tanya, we've made these cookies each year at Christmas time.  My kids love helping with these, especially rolling the dough balls into the sugar.  The cookies have a great taste and are soft and chewy in the middle!  They are really a good cookie to make for the holidays or any time you want a special treat.

Here is the recipe (oh and I've never gotten 4 dozen out of them, I must make the balls too big, but we like them that way, I got about 2.5 dozen out of my last batch).

Chocolate Crinkles

From “Family Fun” December/January 2008

Beneath the crackled, powdery surface of these cookie-brownie hybrids is a soft interior that tastes like a fresh chocolate doughnut. Consider these the answer for any chocoholics on your gift list.


Ingredients:

¾ cup butter, melted
½ cup unsweetened cocoa powder
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour (I used whole wheat pastry flour)
1 teaspoon baking powder (I used half of this)
1 teaspoon baking soda
½ teaspoon salt
6 ounces mini (or regular size) semisweet chocolate chips

¾ cup confectioners’ sugar (I didn't use near this much for all of them)



In a large bowl, mix together the melted butter, cocoa powder, and sugar. Whisk in the eggs and vanilla extract. In a medium-size bowl, stir together the flour, baking powder, baking soda, and salt. Use a large spoon to slowly add the dry ingredients to the chocolate mixture. Stir in the chips. Refrigerate the dough for 2 hours.

Heat the oven to 350 degrees. Form the dough into 1-inch balls, then roll them in confectioners’ sugar. Bake the cookies on an ungreased cookie sheet for 10 minutes. Set the baking sheet on a wire rack for 5 minutes, then lightly dust the cookies with the remaining confectioners’ sugar. Transfer the cookies directly onto the rack to cool thoroughly. Makes 4 dozen.

Paprika Pork Chops

We tried something different for dinner this week.  I have a lot of sour cream that I needed to use up from a bunch that I bought when it was *almost* free with coupons.  And I had some pork chops in the freezer so I was trying to find a recipe that would use both.  I came across this one and happened to have everything needed for it.  I knew my husband would like it because he is a big sauerkraut fan.  I, am not.  But I was willing to give it a try.  I made the recipe as is listed below.  It came out pretty good, actually.  My husband said he liked it but it isn't something that he would want to have very often, it had a strong flavor.  We had it with mashed potatoes and steamed broccoli.

Here is the recipe:

Paprika Pork Chops
http://allrecipes.com/Recipe/Paprika-Pork-Chops/Detail.aspx


Prep Time:
5 Min Cook Time:
20 Min Ready In:
25 Min

Yield 4 servings

Ingredients

2 teaspoons butter
1 onion, thinly sliced
1 1/2 teaspoons paprika
1/3 cup sauerkraut, drained
1/3 cup sour cream
4 boneless pork chops
1/4 teaspoon black pepper
1 teaspoon garlic salt
Directions

Set uppermost oven rack 5 inches from heat source, and preheat broiler.
Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.
Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more. Remove from oven. Spread sauerkraut and onion mixture over pork chops, and broil 1 or 2 minutes more.
Nutritional Information

Amount Per Serving  Calories: 216 | Total Fat: 11.1g | Cholesterol: 72mg