So, I’ve got this little search box thing-y here and it tells me what you guys are searching for. This happens to be a big one.  So, I made it for y’all searchers. See how much I ♥ you?!

There’s some other odd things that show up… but I don’t think I will ever be making pigs’ feet.  Ewww.

I realize it’s been awhile since I have done a household news section here…

So, let’s insert the news station music “doo-dee-doo-deet deet deet”

Remember the baby turtles my hubby got me? They’re growing. I need to take pictures.

Today is my stepdaughter’s last day of school for 3rd grade. Soon, she’ll be going up north to spend the summer with her grandmother. Which means I will have to re-train myself to not serve as many plates at dinnertime.

I still want to get chickens, but I may have to wait until after vacation time. I don’t have a chicken-sitter lined up.

It’s hot here..and I am thinking of buying an ice cream maker for that reason. Or a table top fan.

My booty will probably prefer the fan. Oh well…

Back to casserole:

Take some chicken boobies:

I cooked mine up in butter, slat and pepper and some dry white wine.

And here are the veggies, cooking in a garlicky creamy sauce….

You mix the two together, (yes, cut up the chicken)

Top it with sliced almonds, and shredded cheddar. Hint: Buy pre-sliced almonds. It will take you forever to slice them, and you may lose a portion of a finger while doing it…bad idea.

I served mine with big ol fluffy biscuits. Because biscuits are darn tasty. Don’t you think?

chicken almond casserole
Recipe Type: main dish
Ingredients
  • 3 chicken breasts, cooked and diced
  • 1 1/2 c fresh green beans
  • 2 carrots, diced
  • 1/2 c corn
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 1 clove garlic, diced
  • 1/2 c water
  • 1/4 c flour
  • 1 1/2 tsp chicken broth granules
  • 1 tsp parsley
  • salt/pepper
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 2 c milk
  • 1/2 c sliced almonds
  • 1/2 c shredded Cheddar cheese
Instructions
  1. Place the diced chicken in a greased 9×13 casserole dish.
  2. In a saucepan, melt 2 tbs butter. Add the celery, onion,garlic and carrots and corn.
  3. saute over med heat until tender.
  4. Add 1/2 c water and bring to a boil.
  5. In a bowl, combine the flour, chicken broth granules and other seasonings.
  6. Mix in the milk and add to the pot.
  7. Cook over medium heat until thickened.
  8. Pour mixture over chicken and stir to combine.
  9. Top with almonds and cheese and bake at 375 for 15 minutes, or until cheese is melted.