I’m busy as a bee working on my house this week but I’ll be doing a live chat video on my facebook page around 1:00 PM central today though, if you’d like to tune in! Thanks to Mama for standing in today with two delicious recipes! ~Christy
You’d never know how good some recipes are by looking at them…
Have you ever looked at a picture of yourself and just knew that it wasn’t a great one? The picture just didn’t capture all the goodness locked up inside. While a picture may be worth a thousand words, it is just a picture. The subject must become known and experienced to be truly appreciated. Christy and I were talking the other day about some our recipes which are family favorites but haven’t been shared with you because we know they are not very photogenic. In the age of social media we often dismiss things that don’t look very appealing in a picture. Our mothers and grandmothers relied on the recommendations of friends and family and hand written recipes. While photography is a wonderful thing, it doesn’t come with “smell-a-vision”. We have decided to ask you to rely on our recommendation and share some of these recipes with you.
The first recipe is one that my grandson, Jake, asked me to make for all the grandkids. His mom makes it and even picky Jake gives it his stamp of approval. After getting the recipe, I was very skeptical. It just didn’t seem like it could have very much flavor. His mom assured me that everyone seemed to love it so I decided to give it a try. The best part about this recipe is that it is so very simple. I can see me making this for the grandkids for lunch this summer. It is that easy! I make it using canned chicken and cream of chicken soup in the can. I know some of you had rather not used these ingredients so feel free to use rotisserie chicken or even cook your own. If you had rather not use canned soup, Christy has a homemade version in her cookbook, Come Home to Supper. However, I am one to take the easy road whenever possible and I’m still living so it can’t be all that bad. After making Chicken Noodle Casserole, I decided to be open minded and give it a try. I was really surprised. It was delicious! I hope you will take my word for it and give it a try. Add a salad or vegetable and some rolls and you have an easy weeknight meal on the table in no time flat.
The second recipe is staying with the chicken theme. This is a recipe that a friend brought me when I was in the bed with two broken legs. In case you missed it, both myself and Christy have broken both of our legs at the same time. Mine was in a car accident in 2004 and hers was a horse accident in 2013, so we really do have more in common than most mothers and daughters! I have seen this recipe at almost all of the reunions and potlucks here in the South. It is also an easy recipe that doesn’t require a lot of prep work. I do have to disclose though that the grandkids were leery of it when they saw the black specks in it. After much prodding, one of them had a spoonful and declared it great. Then the others had no choice but to try it too. They quickly became fans of Chicken Poppy Seed Casserole. If you decide to give either of these recipes a try, please leave us a comment and let us know what you thought of it. And if you are interested in seeing more of these unphotogenic recipes, let us know that too.
- 8 oz. egg noodles
- 1 can 12.5 oz. chicken breast
- 2 cans cream of chicken soup
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 slices loaf bread
- ½ stick butter or margarine
- Preheat oven to 400 degrees and butter bottom and sides of 9X9 oven proof dish.
- Cook noodles according to package directions until tender, drain.
- Mix together noodles, chicken, soup, salt and pepper and pour into prepared dish.
- Crumble bread into bite size pieces and place on top of chicken mixture.
- Melt butter or margarine and drizzle over bread.
- Place in oven and bake for 30 minutes or until bubbly and bread is lightly browned.
- 2 cans 12.5 oz. chicken breasts or 2 chicken breasts cooked and chopped into bite size pieces.
- 1 8oz. container sour cream
- 1 can cream of chicken soup
- 1 sleeve Ritz crackers
- ½ cup butter or margarine, melted
- 2 tablespoons poppy seeds
- Preheat oven to 350 degrees.
- Place chicken in a greased 8X11 baking dish.
- Combine sour cream and soup. Pour over chicken.
- Crush crackers and mix with margarine and poppy seeds.
- Sprinkle over top of chicken.
- Bake for 30-35 minutes or until bubbly and crackers are lightly browned.
- Delicious served over rice. Recipe can be doubled and baked in a 9X13 inch dish.