Facebook is a wonderful thing. It has allowed me to reconnect with friends from all parts of my life. One person I've reconnected with is my friend Amy from high school. We sang together in a women's quartet among many other activities and music groups. Since we were going to be in Spokane longer than a couple days, I asked my parents if it was okay to invite Amy and her family over for dinner one night. They were more than happy to have guests join us! Thankfully, Amy was free tonight to come over with her kids, Allie and Will. Her husband was working and couldn't join us.
For dinner, we fixed a chicken casserole, see recipe below, and fruit salad. Dad made delicious rolls out of his award winning whole wheat bread dough. Amy brought a caesar salad to round out the meal. For dessert, we enjoyed chocolate covered marshmallow bars, caramels, and peanut brittle. After dinner, Ben and my dad were kind enough to take the three kids upstairs to run around. It gave Amy and me a chance to talk and catch up beyond the Facebook statuses we usually rely on.
CHICKEN CASSEROLE
Ingredients:
1-1.5 lbs. cubed chicken breast
1 can cream of chicken or celery soup
1 box of cornbread or chicken stuffing
8 oz. shredded mozzarella
Directions:
1. Preheat oven to 350 degrees. Lightly coat a 9x13 pan with non-stick spray.
2. Cover the bottom of the pan with cubed chicken breast.
3. Spread soup over the top of the chicken.
4. Evenly spread the mozzarella over the soup covered chicken.
5. Prepare a box of stuffing according to the directions on the box. Once cooked, fluff with a fork and sprinkle over the cheese.
6. Cook 45 minutes, or until chicken is baked through. If chicken is slightly frozen, cook up to an hour.
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