In the meantime, what I thought would be a smooth and somewhat organized packing experience, has turned into this whirl wind of disorder. The papers alone floating around this house is enough to keep me busy for a month. And enough to drive me insane! I catch myself standing at one end of the house in this crazy googly eyed gaze, unsure of myself, and unsure of where to start. It's taking every bit of resistance I have to not want to throw it all away and just start fresh when the time comes. Unfortunately though money doesn't grow on our trees, and a packing company is out of the question. Although tempting.......it's just not an option.
With that said (because I'm sure you needed to know all that) I can't resist my need to cook. I'm forced at this point to use up almost every food item in my pantry/fridge before moving, but I'm also determined to make sure whatever I'm cooking is of quality, and I can be proud of.
This past weeks meal was exceptionally good, but more important, I was satisfied with the fast preparation. And, I eliminated that much more from my extremely packed kitchen. Yay for me!
Creamy Chicken and Rice Casserole
3 cups diced cooked chicken
1 small onion, diced
1 garlic clove, minced
1 8 oz can water chestnuts, drained and chopped
1 can green beans, drained and rinsed
1 10 oz can light cream of chicken soup
1 cup light sour cream
1 cup sharp cheddar cheese
2 cups cooked brown rice
1/2 cup panko bread crumbs
salt and pepper
Preheat oven to 350
In large saute pan cook diced chicken, onion, and garlic, seasoned with salt and pepper, until chicken is no longer pink inside. Combine this mixture along with the other 6 ingredients in large bowl. Pour in medium size casserole dish coated with nonstick cooking spray. Sprinkle panko crumbs over the top and bake for 25-30 minutes or until bubbly and topping is golden.