A Recipe and a Random Wordless Wednesday (sort of)

I often participate in Wordless Wednesdays which is a link up for bloggers where they only post a photo. Many bloggers (like me) have trouble going “wordless.”  Trust me, for a writer not saying a word is hard!

So please join me for a very random semi-Wordless Wednesday and a recipe!

A few weeks ago we all went to the lake. As hot as it’s been I wish I were there now!

 

This little darling got in her mommy’s make-up.  Shhhh, don’t tell her she’s a mess…she thinks she’s gorgeous (actually she is!)

 

I just love little feet! Aren’t they sweet?

 

 

I told you this was a random collection! This was supper tonight. If you are interested the recipe is below!

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

• 8 ounces egg noodles, uncooked (I used a whole package)
• 1/2 cup butter (8 ounces)
• 1 cup sliced mushrooms, about 4 ounces
• 1/3 cup flour
• 2 cups chicken broth
• 1 cup milk
• 1/4 cup pimiento, chopped (2 ounce jar, drained)
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups cooked diced chicken
• 1/3 cup grated Parmesan cheese

Preparation:

Cook noodles according to package directions and drain. In large skillet, melt butter in a large skillet over low heat; sauté mushrooms. Blend in flour, stirring until smooth. Gradually add broth, milk, pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered 2 1/2-quart casserole, combine noodles, chicken and sauce. Sprinkle Parmesan cheese (I used shredded cheddar) over top. Bake chicken noodle casserole 20 to 25 minutes in a preheated 350° oven.

I threw in some broccoli florets, sliced up a squash and also added chopped onion. It added color and flavor!

Delish!