Here I Am! I'm Back!!!!!!

So seminary is over, classes are over, and work is over. I am on vacation! Whoo-Hoo!!!

Wanted to share a chicken recipe that has been a big hit. I served it to the family and Jordan said, 'You have got to post this recipe!' And when I made it the Sunday we had the missionaries over, the casserole dish was scraped clean! I found the recipe in a book that was created by a ward in the valley and a fellow teacher was making them available at a seminary conference a few years back.I like this recipe because it uses up the chicken I bought from Zaycon and canned.

Country Chicken Casserole



1 can cream of soup, your choice, I used chicken                 1/2 tsp salt

1/2 c. sour cream                                                                    1/2 tsp pepper

3/4 c.  milk                                                                             1/2 c. mayonnaise

3 c. cooked noodles (wide or whatever you have)                 1 T. lemon juice

2-3 c. cooked, cubed chicken                                                 1 c. grated cheese

cracker crumbs, bread crumbs or french fried onions (I used my flavored bread crumbs leftover after my croutons are all eaten)

Combine all ingredients. Pour into a 1 1/2 quart shallow baking dish. Top with crumbs or what have you. Bake 45 minutes in 350 degree oven. Top with extra cheese the last 10 minutes of baking if you choose.