monday monday

We're expecting house guests this weekend, (and I've been lazy in the kitchen lately), so I chose meals this week we could eat more than once.

This week's meals:

-Penne a la Betsy - It's been almost a month since we last had this. It's time!!

-Chicken Wild Rice Casserole (recipe below) - I found this in the "make it tonight, serve it tomorrow" section of the 1984 Southern Living cookbook. There's some good stuff in there! I cooked a herbed mushroom recipe on Friday, to have with Oregano Chicken and rice, and they were delish! '84 was a good year :)

-Preston's cooking steak, potatoes and brussel sprouts one night

And to satisfy my sweet tooth- Peanut Butter Cup cookies

Chicken Wild Rice Casserole
from Southern Living 1984 Annual Recipes
(yields 6-8 servings)
1 6 oz package long grain wild rice
1/4 c butter
1/4 c flour
1 13 oz can evaporated milk
1/2 c chicken broth
2 1/2 cups cooked chicken
1 3 oz can sliced mushrooms, drained
1/3 c chopped green pepper
1/4 c chopped pimento
1/4 c slivered almonds, lightly toasted

Prepare rice according to package directions and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk and broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Combine sauce, rice, chicken, mushrooms, green peppers, and pimento. Pour into a lightly greased 2 qt casserole. Sprinkle with almonds. Cover and refrigerate overnight.
Remove casserole from refrigerator; let stand at room temperature for 30 minutes. Remove cover, and back at 350 for 35 minutes.

Ugh, did I tell you we think our dishwasher broke?? Not fun. I'm checking with our first year home owner's warranty tomorrow to see if this is covered. Fingers crossed.

Hope y'all had a wonderful weekend!