For some reason, I volunteered to be a counselor at our community park recreation program over the summer. It’s all day, Monday through Friday, for two months out of the season. Granted, that’s where my kids were going to be, but I don’t know what I was thinking. I spent all school year waiting for summer to come so I could relax. Oh, I forgot to mention, I’m a teacher. Summers are my time. That’s when I get to refresh and reload for a new group of fourth graders the following year. Not me though, I’m going to spend the whole summer with kids too. Why not?
Both of my little ones were part of the program, so I think that’s what drove me to do it. I didn’t want to miss out on time with them. Even though they were in different groups, at least I could see them and share lunch together. That meant not a lot of time at home though before the hubby got home and dinner time arrived.
I had to continue with my simple weekday meals like this creamy chicken casserole from Relative Taste. We have this a few times a month. It’s so simple, and everyone likes it. We hardly ever have leftovers and if we do, they go to work with the man of the house the following day making for no waste!
Okay, so the secret here is having your chicken pre-cooked and ready to go. If you don’t, you can through the few minutes part of the recipe out the window. What I like to do is put my chicken in the slow cooker and let it cook itself throughout the day. Then, when dinner time comes around, I just have to shred it up and toss it in the casserole with all the other ingredients. Prep time is cut down to practically nothing. All you have to do at that point is wait for the oven to cook up the rest of the meal. When it comes out, plate with a nice salad and some yummy warm bread and viola!
1 box Ritz crackers, crushed
1 stick Country Crock margarine, melted
8 chicken breasts
1 can sliced water chestnuts, drained (optional)
1 can whole kernel corn (optional)
1 can Campbell’s cream of mushroom soup
1 can cream of chicken soup
1 (8 ounce) carton Daisy sour cream
Cook and chop chicken breasts.
Mix cracker crumbs and margarine.
Sprinkle ½ the crumbs into a 9×13 inch baking dish.
Arrange chicken pieces over crumbs.
Sprinkle on sliced water chestnuts or corn, if using.
In separate bowl, mix soups with sour cream and spread over chicken.
Sprinkle remaining cracker crumbs over all.
Bake at 400 °F for 30 minutes.
Source : allrecipes.com