Have you ever taken a peek at one of those "Chicken Soup for the Soul" books? I'm not exaggerating when I say that in a typical volume, every other chapter will bring me to tears.
Either I'm uber-sensitive or the editors really know how to pick some touching stories.
This chicken noodle casserole is also something that'll bring a person to tears, but for entirely different reasons. It's oh-so-tasty and so simple a monkey could be trained do it. Quick, too. And
Since we're talking about books, I'll take this opportunity to mention Blog2Print, a wonderful company that provides bloggers with an easy way to turn their blog into a professionally printed book. You can print everything--your pictures, posts, and comments, giving you a way to keep your recipes, great food photography, and readers’ reactions to your recipes together in a book.
I can tell you from personal experience that the results are amazing--my book is something I will always treasure. I had a blast picking out which posts to include--it was a welcome walk down memory lane. The printed pictures are clear and nicely-sized, and the text is exactly as it is on my blog. And hey, you never know--I may show it to someone who decides she wants a copy for herself, and that may lead to a little pocket money for the Gracemeister!
Details for the giveaway: The randomly-selected winner will receive a $40 gift certificate (that should pay for a 90-page softcover book or a 60-page hardcover book) from Blog2Print. To enter, leave a comment on this post telling me something that makes you tear up unexpectedly and without fail; be sure your email address is included. Comments will close next Friday, August 6th, and the winner will be chosen shortly thereafter.
Comforting Chicken Noodle Casserole
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 oz) can condensed cream of mushroom soup
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
salt, pepper, and paprika to taste
1 cup crumbled buttery round crackers
1/2 cup butter
Preheat oven to 350F.
Poach the chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook the pasta in it. Drain. Shred or dice the chicken and mix it with the noodles.
In a separate bowl, mix together the mushroom soup, chicken soup, and sour cream. Season with salt, pepper, and paprika. Gently stir together the cream soup mixture with the chicken mixture. Place in a 2-quart baking dish.
Melt the butter in a small saucepan or the microwave. Stir in the crumbled crackers and sprinkle atop the casserole. Bake for about 30 minutes, until heated through and browned on top.