By Teri Cayton
The Parsons Advocate
Thanksgiving was great with my brother and part of his family. We hunted and cleaned the house and made a fantastic dinner. We had roast chicken, gravy, potatoes, vegetables, cranberry sauce and it was all super good. Didn’t have any luck with bagging a deer but still had fun just getting out there. Momma Said, “That is why it is called hunting and not killing.”
News around the world is not so great though. First we have TWO volcanoes in Hawaii erupting at the same time. I know all those islands were made from volcanoes but I don’t think they are looking to expand like that now. We have also lost a great member of the iconic bank Jefferson Starship. Christine McVie has passed away from a sudden illness. I grew up with those kinds of bands and it is hard to realize some of them are in there 70’s and 80’s. Momma Said, “Time moves on all around us like it or not.”
The railroad strike is looming, mass killings in random shootings and all this at the time that is supposed to be conveying brotherly love. I just cannot comprehend how the world is so at odds. There is too much confusion and it is hard for me understand why, why, why. This world needs to slow down just a bit and consider where we are all headed. At the rate we are going now I would say our only direction is down the toilet.
I wish I had a time machine and I could go back to when I was younger. Life wasn’t so complicated and I know we still had problems going on in the world but nothing like we have now. I just want to step back and enjoy what time I have left on this old rock. It has sustained us for millions of years. Momma Said, “Someday it is going to say enough is enough.”
Chicken Noodle Casserole
Ingredients
1 package (12 oz.) egg noodles, cooked and drained
Meat from 1 rotisserie chicken, shredded
2 cans (10 oz. each) condensed cream of chicken soup
1 cup mayonnaise
1 cup milk
1/2 onion, finely diced
2 cups cheddar cheese, shredded
1 1/2 cups frozen mixed veggies
1 cup Panko bread crumbs
1/2 cup butter, melted
How to Make Chicken Noodle Casserole
Preheat oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray. Set aside.
In a mixing bowl, stir together chicken, condensed soup, mayonnaise, milk, onion, cheese, and frozen veggies. Gently fold in egg noodles and spread mixture into baking dish.
Sprinkle Panko bread crumbs evenly over the top and drizzle with melted butter. Bake until golden brown and bubbly, about 30-35 minutes. Let sit 5 minutes before serving. Enjoy!