Creamy Chicken Casserole

An easy casserole that is also freezer friendly. This is also yummy with crushed potato chips in place of the buttered bread crumb topping for a little different twist if you prefer.

Creamy Chicken Casserole

1 (12 oz.) pkg. egg noodles
2 chicken breasts, cooked and cubed
2 (10 3/4 oz.) cans cream of chicken soup
8 oz. sour cream
1 TBSP. dried minced onion
1 tsp. salt
1/4 cup melted butter
2 cups bread crumbs

Cook the pasta 3 minutes less than the package directions call for. Drain. Stir in the chicken, soups, sour cream, onion and salt together with the cooked pasta. Mix well. Transfer to a greased 9x13-inch baking dish. Mix the butter and bread crumbs and sprinkle evenly over top. Bake, uncovered, @ 350* F for 35-45 minutes, until lightly browned on top. Makes about 6-8 servings.

*to freeze* Prepare the casserole as directed above except do not bake. Instead, cover with plastic wrap and foil, label and freeze. To use, thaw overnight in the fridge. Bake as directed, adding 10-15 minutes to the baking time if needed to heat all the way through.

Un-Cow Pie Chocolate Chip Cookies

This recipe comes from my sister Heidi (theenks!). I begged her to give it to me after eating just one cookie at Sunday dinner. They're not only delicious but they bake up beautifully and flatten out nicely without looking like a cow pie. Perfection!

Un-Cow Pie Chocolate Chip Cookies

1/2 cup butter, softened

3/4 cup brown sugar

1/2 cup white sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla

1 tsp. peppermint extract (for mint chocolate chip cookies)

2 Eggs

1(12 oz.) pkg. chocolate chips

2-2/3 cups flour

Cream butter and sugars. Add soda, powder, vanilla and eggs and mix well. You may use a mixer to mix these first ingredients, but you must add the flour and chocolate chips by hand with a fork or spoon. When blended drop by spoonfuls onto cookie sheet and bake at 350* for 10-12 minutes.