It's chilly. So it's casserole time.

We are wimps in Southern California and the minute the temperature drops to 60. We are "freeeeezing" so since it's been 60's all week and I've been "freeeeezing" I made a warm and comforting casserole...

I love casseroles. Make them in the morning (usually at 3 AM) and reheat later. Easy and yummy and they help me to justify my vintage Pyrex purchases.

Shelly's Chicken and Sweet Onion Casserole

2 Large Sweet Onions (like Maui or Vidalia), sliced into rings
4-5 Green Onions, diced
1/2 cup Shredded Cheese, divided use
1 (10.75 oz) can Cream of Chicken or Celery Soup, undiluted
1 cup of Shredded Cooked Chicken*
1/2 cup Milk
1 teaspoon Thyme
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Saute onions in butter till golden.

Mix remaining ingredients together reserving 1/4 cup of cheese. Pour over onions and mix to combine. Pour into a Pyrex Dish. Top with remaining cheese. Bake at 350 for 35 minutes or until golden.

*You could replace the cooked chicken with browned ground beef or turkey.

Highlights of the day:

* Epiphany. I'm going to work on changing my attitude. I have a choice in feeling crappy and out of control about stuff going on in my life and curling up in a ball of sadness or just riding the wave of life and seeing where it leads. The wave sounds so much nicer doesn't it. I'm a beach girl... just saying the word "wave" makes me smile.

* New friends are sending me pics from San Ramon. Thank you. If you have any I'd love a copy

* Right now. Coffee. Music. Warm fuzzy blanket. Change of attitude.

Listening to: NKOTB "Summertime" ;)


Debbie Y. said...

My hubby Eddie is ready for some of your Chicken and Onion casserole right now. He said that sounds quite yummy to him. I will probably make it tomorrow as it is supposed to be cold down here by then.

Anonymous said...

The chicken onion casserole looks wonderful.I too am from socal and think that it is freezing.I am having surgery on the 15th of dec and as a culinary student I am looking forward to making alot of your dishes.
Thank you for all the inspiration.