Babies, babies everywhere! The Sunday School class I am apart of is SO GREAT at providing meals for these families (3-4 meals/week for 6-8 weeks!!). Amazing!
My friend Kama is due with her first baby in 3 weeks!! She can't wait to find out if it is a boy or girl! I can't wait to meet this little one and watch her as a Mommy! I know she will be great!
Over at Today's Housewife (where she blogs) we are hosting Please Pass the Freezer Meals! She still has a couple of weeks to get some meals made up and put in the freezer to use after the baby comes. Here is a recipe I received from It's a Mom Thing. It is super yummy and makes TWO 9x13 casseroles!
Please head on over and share your recipes!
Chicken Tetrazzini
1 (16 oz) package vermicelli
½ cup chicken broth
4 cups chopped cooked chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 (8 oz) container sour cream
1 (6 oz) jar sliced mushrooms, drained
½ cup (2 oz) shredded Parmesan cheese
½ tsp salt
1 tsp pepper
2 cups (8 oz) shredded Cheddar cheese
Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 9x13 baking dishes. Sprinkle evenly with cheese.
Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Freeze unbaked casserole up to 1 month, if desired. Thaw for 24 hours in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
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1 comment:
Hey, that sounds good. It has no onions (yippee) and looks like it would taste good! We'll have to give it a try!
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