It is with a heavy heart that I bring this sad news to you.  I am wearing black today.  I am in mourning.  I am broken-hearted.  I am devastated.

Summer is over.

I know, I know.  Summer, the season, isn’t over.  But summer, the vacation, is.

No more late nights watching movies.  No more sleeping late.  No more last-minute mid-afternoon trips for ice cream.

No more summer.

At this point, I’ve already been back at work for two days.  Tomorrow is Friday and I will work then, too.  The kids start school on Monday.  Monday, the 10th of August.

Does anybody else think that’s WAY too early to start school?  I just looked at the forecast and it’s supposed to be 104 degrees on Monday.  Really.  Kids will be riding on school buses without air conditioning!  Recess?  Forget it!  Outside PE?  No way!

Why not wait and start school after Labor Day?

Or after Christmas?

Okay, that’s a stretch.  But my point is, it’s too hot for school!

I’ve been stocking my freezer with breakfasts that the kids and I can heat and eat on the go.  Go see this post, if you’re interested.  Lots of yummy make-ahead breakfasts.  I’ve also been making and freezing casseroles that I can pop in the oven at the end of a hard day.  Some of those recipes are here – along with a shopping list!  And I’ve been planning our take-to-school lunches.  The kids and I take lots of salads.  Here are a few of our favorites!

In the middle of all of that advanced prep, I made one of the yummiest casseroles I’ve ever eaten.  It is crazy-good and stupid-easy!

Creamy French Onion Chicken Casserole

  • 4 cups of cooked, cubed chicken
  • 2 cans of cream of chicken soup
  • 16-ounce container of French onion dip
  • 2 cups of cheddar cheese
  • 12 ounces of egg noodles, cooked and drained
  • 2 cups of French fried onions

Preheat oven to 350 degrees.

In a large bowl, combine chicken, soup, dip, cheese, and 1 cup of the French fried onions.  Add the noodles and stir to combine and coat.  Pour into a 9X13 baking dish that has been sprayed with cooking spray.  Top with remaining French fried onions.

Bake for 30 minutes – or until heated through and onions on top are golden.

Well Duh #1:  Just use your favorite dip.  It’s really that easy.  If you would rather, you can mix a packet of dry onion soup mix with a pint of sour cream and let it sit for a couple of hours.  Then use this mixture instead of the dip.

Well Duh #2:  I buy the bag of French fried onions.  I put a cup in the casserole and then just pour whatever’s left on top.  You really don’t have to measure.

Well Duh #3:  This freezes really well!  You may want to wait until you’re about to cook it to top with the onions though.  I’m thinking they may get soggy otherwise.

The tribe ate this up!  They all asked for seconds.  They really gobbled it up!  Michael declared it a keeper.  One of the kids may or may not have been scolded for trying to lick a plate clean!  It really is that good.  Especially if you like French onion dip.

Creamy, tangy, a little crunchy from the onions on top.  It’s pretty dang good!


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