Influenza

Our family has been struck with the flu this past week. Well, my husband has, anyway. I've been busy retrieving drinks and refilling the humidifier with Lysol spray in one hand and hand sanitizer in my pocket. Thankfully he seems to finally be getting over it and no one else has caught anything. Phew. 

It's hard to cook for someone with the flu. But I made a double batch of this Creamy Noodle Casserole and it seemed to do the trick. It's surprisingly good, and the girls gobbled it down, so that's always a plus!

Creamy Noodle Casserole:

*this recipe makes a lot. If you want you can cut the recipe in half, or divide and freeze a casserole for later

4 cups uncooked egg noodles

3-4 chicken breasts, cooked and chopped (I shredded mine with my KitchenAid Mixer)

1 cup chopped onion

1 16oz package frozen peas and carrots

2 cans cream of chicken soup

2 cans cream of celery soup

2 cups milk

Salt and pepper to taste

1) Cook egg noodles according to package direction, drain

2) Mix remainder of ingredients in a large bowl then fold in noodles.

3) Divide into two baking dishes. You can cover and freeze, or you can pop them into the oven at 350 degrees for 30-45 minutes until bubbling.

To cook frozen casserole, thaw in refrigerator for a few hours and bake at 350 for 45-60 minutes or until heated through and bubbling.

Stay healthy, my friends! That flu is nasty stuff!