Thursday, November 7, 2013

Holiday Cards + Heirloom Chicken Casserole

It's holiday picture time!  Well, at least in my overactive mind it is.

I ordered the kids their Christmas outfits later than usual. My fingers are crossed everything arrives by tomorrow. I called the mall and Santa arrives tomorrow. So my goal is to get their traditional Santa pic done by Monday the latest (kids are off for veterans day).

Get It Done Tip: Kick off the season now and take the kids to Santa.  He's there.  There isn't a line a mile long which will waste your precious time. Plus there aren't any coughing sneezing kids around getting your little people covered in germs!  It's much more enjoyable to do it now - much lower stress which is always the goal.

I usually let my kids watch Santa for a bit before we actually go up for our picture so they can see other kids surviving the experience....the goal being no flip outs.

Fingers crossed it works again this year. But if not my motto is whatever it is, it is - it's a moment in time and their poses, facial expressions and the like are documentation of this moment in time. No do-overs.  I am sure my mind thinks this way as a coping mechanism because if I really was aiming for perfection all the time I'd forever be screwed. ;)

I made tonight's dinner last night so it only needed to be heated up.   I found a recipe on pinterest called Grandma's Heirloom Chicken Casserole

I was in the mood for comfort food.  My men devoured it so I had about two bites.  It was pretty good and really easy to throw together.  I changed it a bit, so my version is below.

2.5 lbs Yukon Gold potatoes, cubed – not peeled, boiled and mashed (I used hash brown potatoes - I randomly bought a bag and forgot I have zero freezer space so had to get it the hell out)
1 cup sour cream (I used light)
1 cup shredded, cheddar cheese

Combine ingredients and spread into the bottom of a baking dish or comparable oval baking dish.  Preheat oven to 375 degrees.

4 boneless, skinless chicken breasts cut into bite-sized chunks and browned and cooked through in skillet.
1 26-oz. can cream of mushroom soup (make your own if you have time -
1 16 oz. bag frozen, mixed vegetables 
1 c. sour cream
2 tsp. ground mustard
1 tsp. garlic powder
1/2 tsp. pepper
Shredded Parmesan cheese – for sprinkling on top

Combine ingredients and spread over potato mixture. 
Sprinkle with Parmesan cheese. 
Bake in oven for 45 minutes until cheese is melted and bubbly.

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