Whenever I’m getting ready to head out on an adventure, I make meals ahead of time for the guys. My favorite mode to travel is by car. I enjoy the different scenery, people, and food. I just love to travel.
My youngest son has the traveling bug just like me. My husband and oldest son love to see new places, but not when it comes to driving hours in the car. Take a plane and they are right there with you. However, by car I think I have a better chance of great stories to tell about the people and food I cross paths with along the way better than if I was stuck in a plane. Though, sometimes that can be quite interesting too.
To get ready for my adventures, I always want to leave the guys with some meals that are easy to heat up. Not that they cannot cook for themselves. Well, John would just put ground beef in the microwave and cook it. Then, of all things, he mixes mayonnaise with the beef and eats it out of the bowl! That’s my hubby.
I make dishes like shepherd’s pie, three cheese macaroni, snack mix (which isn’t a meal but certainly satisfies a snack craving), and poppy seed chicken. I got the idea for my poppy seed chicken from a friend a long time ago and have adapted it to fit the tastes of our family. It is creamy, homey, and delicious. Not only are these meals tasty, easy and are a comfort food, but also they can be made ahead of time because they freezable. Sometimes, I think they taste even better the next day.
Enjoy the below make-ahead meal recipe and I added the link on my shepherd’s pie recipe that is in my archive.
Until next time, happy creating.
Poppy Seed Chicken
Chicken from one roaster, cooked and cut-up (2-3 cups)
12 ounces of tri-colored rotini, cooked and drained
16 ounces sour cream
2 cans cream of mushroom soup
24 butter crackers, crushed
8 tablespoons butter, melted
1 ½ teaspoons poppy seeds
Heat oven to 325.
In a 9×13 pan cover the bottom with the chicken pieces. On top of chicken layer the noodles.
In a small bowl mix together sour cream and soup. Spoon the mixture to cover the noodles.
In another bowl mix together butter, crackers and poppy seeds. Sprinkle crumb mixture over top of the casserole.
Bake for 25 minutes or until top lightly browns.