It used to be that I was the queen of the weekly dinner menu. Every Sunday I’d cozy up to my cookbooks, put pen to paper, and plan out a week’s worth of meals.
That’s what I used to do.
Now I’ve become what I hate most… the procastinating cook.
So tonight, after getting home at 630p from work, walking the dogs, and settling in, I realized I still hadn’t planned dinner.
The dinner challenge had been set.
I opened the pantry, the freezer, and the fridge.
I had a can of cream of mushroom soup.
No Yoke noodles (ha! I just got that! Get it? No Joke? No Yoke? Okay, never mind.)
Shredded colby jack cheese.
And before I knew it, dinner was served.
To make you’ll need:
two chicken breasts, cooked
1/2 cup shredded colby jack cheese
1 can cream of mushroom soup
1 cup no yoke noodles
Boil noodles until cooked through. Meanwhile, mix cheese and soup together.
Place cooked noodles in a small casserole dish, top with chicken. Pour soup/cheese mix on top. Bake at 350 degrees for 15-20 minutes.
Have a seat and enjoy.