Casseroles were supposed to be easy!

Growing up, my mother always said to me that casseroles were easy. Just throw the ingredients together and pop it in the oven.

Ha!

My sliced finger, burned foot, and trashed kitchen beg to differ! I'll admit, I'm a newbie cook, so my inexperience may have contributed to my mini catastrophes. It's the little things that add up, you know? Things like slicing your finger while cutting chicken, dropping boiling water on your feet, dropping your spoon on the floor five times, and having a teeny tiny counter.

Oh well, no matter! In the end, I produced a delicious (albeit not the most healthy) chicken corn casserole:


Whew! I did it. And after my kitchen frustrations, I decided that although an unlikely pairing, I deserved a glass of this:


Pinot Grigio. My friend.

The casserole served four. This was my portion:


Hubbie's portion was a bit... erm... larger. ;-)

Although I think it could have used more spices, I present to you the ingredients and measurements I used:

Chicken Corn Casserole

1 c. cooked macaroni noodles
1 c. cubed bread
1 c shredded cheddar cheese
4 tbs butter
1 c. cooked corn
3 tbs all purpose flour
1 t. salt
½ t. pepper
½-1 t. garlic powder
1 ½ c. milk
1-2 c. cubed cooked chicken

Spray non-stick in casserole pan. Layer bottom of pan with cooked macaroni noodles and approx 1/4th of the cheddar cheese. Layer cooked corn onto the noodles.

In a sauce man, melt 1 tbs butter. Stir in flour. Gradually add milk and cook till thickened. Add cooked cubed chicken, garlic, salt, and pepper. Pour over corn and noodles. Melt remaining 3 tbs of butter in a bowl and toss the cubed bread pieces into butter. Spread bread over the casserole mixture. Top with remaining cheese. Bake in oven for approx 30 minutes at 325 degrees.

Dessert was a single piece of dark chocolate. Perhaps some P90X later this evening???