cold cold cold

It's cold outside. Probably the coldest weather I've ever experienced (at least that I remember). Lubbock did not get hit with as much snow as they were expecting though, so it was still a work day for me! Yesterday, Brett and I celebrated our 6 month anniversary!! He surprised me in the morning with breakfast in bed, which was absolutely delicious.

Yummy breakfast in bed :)

Later in the afternoon we went shopping at Old Navy and Target (probably my 2 favorite places to shop). I had giftcards from Christmas to both places and ended up getting some new clothes from Old Navy...including some cute new gray boots that I love! We ended the night with an amazing dinner at Texas Roadhouse (Thanks Uncle Al and Tracy for the giftcard) followed by an hour of reading at Barnes and Noble. It was a perfect way to celebrate our marriage.

My new sweater and boots!

Tonight I decided to make a baked chicken noodle casserole. I've been wanting to make it for a while but kept forgetting to have Brett get sour cream at the store (yes, Brett usually does the grocery shopping). Anyway, I've been frustrated with trying to cook because I'll experiment with new things and they usually end up really bland or I just don't like them. Tonight was different though...we both REALLY liked this one, and it makes a TON! So we'll be eating this casserole for the next 3 years or so.

Just remember that looks can be deceiving...it actually tastes good!

And I can't leave you without the recipe, so here it is! Hope you have a nice WARM week!

Kim

Click here to go to AllRecipes.com

Ingredients

• 6 skinless, boneless chicken breast halves
• butter
• olive oil
• 2 cans chicken broth (1 optional)
• 12 ounces egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1-2 cups sour cream (to taste)
• salt to taste
• ground black pepper to taste
• 1 cup panko bread crumbs
• 1/2 cup butter
• 1 cup shredded cheddar cheese

Directions

1. 1.Saute chicken cutlets in large saucepan in olive oil and butter until well browned. Remove chicken from pan, add 1 can chicken broth to saucepan and scrape up browned bits in bottom of sauce pan and mix into broth. Add chicken cutlets back to saucepan, cover and cook on low until done, about 10 minutes.
2. 2. While chicken is cooking mix other can of chicken broth with water in pot to boil noodles. Cook as directed on bag and drain.
3. 3. Cut chicken into small pieces, and mix with noodles.
4. 4. In a separate bowl, mix together soups and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 3 quart casserole/baking dish.
5. 4. Melt butter in a small saucepan, and remove from heat. Stir in bread crumbs. Stir in shredded cheese. Top casserole with the mixture.
6. 5. Bake at 350 degrees for about 30 minutes, until heated through and browned on top.