Now that baseball is over, football watching has been in full swing here. The guys watch and the littlest guy wants to be a part of it all ... even when they head outside to toss the football around. Zack has gotten quite good at the hike part. My brother in law from New England visited recently and brought the boys really cool new Red Sox caps ... Z loves the flames on his!

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I fixed this comfort food dish on Thursday evening and we devoured it so quickly, I didn't get a picture of it! Trust me, it was delicious and a perfect meal for this time of year - made great leftovers too. I adapted the recipe from Cooking on Clover Lane blog.
Chicken Noodle Casserole
1 package chicken tenders
1 bag 12 oz egg noodles
6 oz frozen corn
6 oz frozen chopped broccoli
1 can of condensed cream of mushroom soup
1 can of condensed cream of chicken soup
1 cup fat free sour cream
1/4 cup shaved Parmesan cheese
1 roll of Ritz crackers
1/4 cup butter
Preheat oven to 350 degrees.
Poach chicken in a large pot of simmering water.
Cook until done (about 15 minutes).
Remove chicken but keep water!
Bring chicken cooking water to a boil and cook pasta in it.
Cook pasta till al dente....don't over cook.
Drain.
Cut chicken into small pieces and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, frozen vegetables, sour cream and parmesan.
Season with salt and pepper.
Gently fold together cream soup mixture with the chicken and noodles.
Place in a 9 X 13” sprayed baking dish.
Melt 1/4 cup butter and then stir crumbled crackers into butter.
Sprinkle on top of casserole.
Bake for 30 minutes.