Creamy Chicken Casserole

When Tim and I first got married, going to the grocery store was something we did together. It was fun. We both had a hand on the cart...Aww. Nowadays I make it a once every 3 weeks trip and I go alone. If I take Holden I start buying him little things. I usually go on a Sunday afternoon while Tim watches the boys and I get it all done. In order to make it 3 weeks, I do a lot of meal planning and we eat a lot of leftovers, which we don't mind.

It wasn't until we moved to DC, that I started really cooking. I don't know what it was, but I was really nervous about it. You never want to have a "flop". That's my Grandmother's word. It means when a dish turns out bad. So when we were first married, Tim did most of the cooking, or we cooked together. Up until I stopped working to prepare for Holden's birth, we had crazy schedules, so we ate when we could (except for our coveted Monday lunch at Chipotle). When I started cooking, and even now, I would call my Grandmother- the most wonderful cook I know and get advice. It's special to use the recipes she gives me and see the notes I made in cookbooks while talking to her on the phone. Even from 1500 miles away, she's an incredible help in the kitchen! Did you know that you should add vanilla after you've cooked something and not before?... Banana pudding...Chocolate pie...

A super easy dish that I make is a Creamy Chicken Casserole. My aunt gave me the recipe years ago and I love it. It's definitely a comfort food, which I always serve with a side of mashed potatoes- yum!

4 Chicken Breasts
1 can of (my staple) Cream of Chicken Soup
8 oz. Sour Cream
1 sleeve of Ritz Crackers
2 tsp. poppy seed (optional. I don't use them).
1 stick butter

Boil and debone chicken into bite size pieces. Place in a baking dish. Combine soup and sour cream and pour over chicken. Pour crushed crackers over top (you can add poppy seed here). Drizzle melted butter over all. Bake at 350 for 20 minutes.