after spending a morning in the bathroom with a stomach virus.
But we moms all know that these things must be done
and I'll be glad for doing it later on in the week.
So, here ya go!
Our menu plan, complete with a recipe for a tried and true family favorite.
Let me be clear, this is a tried and true family favorite from MY childhood
and my kids all love it.
Rob hates it, however. He's NOT a casserole type of guy. So we have it when he works late!
Monday: roasted chicken in the crockpot, rice, gravy, broccoli (carryover from last week)
Tuesday: breaded steak, corn pudding
Wednesday: tacos and/or taco salad, fruit
Thursday: chicken cheese casserole (recipe below), green beans, cornbread or rolls
Friday: omelets and muffins
Saturday: chicken enchiladas and quesadillas.
For more great menu ideas, please visit Laura at Orgjunkie.com.
CHICKEN CHEESE CASSEROLE
1 TB butter
1/2 medium onion, chopped
1 clove garlic, minced
1 tsp celery salt
2 cups coarsely diced, cooked chicken (this is a great use for leftover chicken)
1 can cream of chicken soup
1 cup evaporated milk
2 cups white rice, measured before cooking, cooked.
2 cups cheddar cheese, divided
1/2 cup shredded parmesan cheese
In a large skillet, melt the butter. Add the onion, garlic and celery salt and saute until soft. Meanwhile, cook 2 cups rice. Minute rice works fine in this recipe. Add the can of chicken soup to the sauteed onion mixture and whisk until smooth. Add the evaporated milk and whisk until smooth. Cook mixture over medium heat for three minutes. Stir in the chicken, then the rice. Stir in one cup of cheddar cheese.
Spray a 9 x 13 casserole pan with Pam. Pour casserole mixture into pan. Top with the remaining cup of cheddar cheese and sprinkle the parmesan cheese over all. Bake at 350 for 25-30 minutes or until casserole is hot and bubbly.
Oh! and options: my mom used to make this with a can of mushrooms and some pimientos in it as well. You could also add water chestnuts, if you wanted a little crunch.