Saturday, April 27, 2013

Seriously? Really?!

Today was filled with lots of ups and downs! After a lovely breakfast of chocolate waffles fresh from the iron and drizzled with strawberry syrup, then sprinkled with powdered sugar, Ryan and I attacked the laundry room. The laundry room has been the catch all for boxes that we aren't sure what to do with since we moved in several months ago. We spent hours in there not only rearranging, but purging junk that we don't need at the same time. As we reached the end, we wondered aloud where on EARTH our dishes must be. We've been looking everywhere and had not found them. We've been using plastic kiddie plates all these months. ;) All of a sudden, I moved a box and asked if he thought they could be in that red and white box underneath the one in my hands. It was literally the ONLY box in the house that we had not searched. Ryan started to say that he thought it was too small to fit the plates into, but stopped short as he opened it and saw the plates! It had been laying upside down and we could not see the label. We stood there and laughed until the tears nearly ran down our cheeks! The best part? That box was right in front of the door, so we'd been walking past it every time we went into that room!! It's been an entertaining day around here. :)

So, on to our continuation of freezer recipes! Today I will share my favorite recipe for:

Hashbrown Casserole
Bag of frozen hashbrowns
8 oz sour cream
2 cans cream of mushroom
1/2 lbs shredded cheddar cheese
2-4 chicken breast

Start by seasoning your chicken according to your personal taste, putting it in an oven safe dish with half a cup of water or chicken stock and baking it at 425*F for 40 minutes, turning over halfway through. When the chicken is done, you can put it into your mixer and the meat will shred nicely!

Pour the hashbrowns into a 13x9" casserole dish, or divide into two 8x8" dishes. Season with salt and pepper, then add sour cream and cream of chicken. Combine well, then stir in your cheddar cheese and shredded chicken. I often add more than 1/2 lb of cheese. :) Bake at 425*F for 45-60 minutes until golden bubbly! This is such a delicious meal!

Now I am off to enjoy some of my delicious apple pie and a cup of coffee while I watch Friends! Happy Saturday, ya'll!!

1 comment:

  1. Your breakfast and the hashbrown casserole sound delish! And cracking up at you all using kiddy plates for months...we just started packing and all I can say is, oh my!