Cheesy Chicken Noodle Casserole

 Cheesy Chicken Noodle Casserole

12 oz package of egg noodles

2 12 oz cans of chopped chicken breast meat

2 10.5 oz cans condensed cream of chicken soup

1 cup milk

1 cup mayonnaise (I use Dukes)

2 cups shredded cheese

12 oz package frozen peas and carrots

1 stick butter, melted

1 cup panko beard crumbs

Cook egg noodles as directed on package.

Preheat oven to 350.

While noodles are cooking, mix together chicken, soup, mix, mayonnaise, shredded cheese and frozen peas and carrots in a large bowl.

Drain noodles and stir into the chicken mixture.  

Pour into a 9 x 13 casserole. 

Spread panko crumbs over the mixture then drizzle butter over top.

Bake 30 minutes at 350. 

Easy Peanut Butter Pie

 Easy Peanut Butter Pie

Original recipe here

8 oz cream cheese at room temp

1 cup peanut butter, creamy

1 cup powdered sugar ( I used a heaping cup for added sweetness)

16 ounce tub of non-dairy whipped topping (cool whip) 

2 9” prepared graham cracker crusts ( can use chocolate cookie crust also) 

Extra whipped topping, chocolate syrup, and/or chocolate candy to garnish.

1. Using an electric mixer, blend peanut butter and cream cheese until well mixed.

2.  Add the powdered sugar s little at a time and mix.

3.  Use a spatula or large spoon to stir in the whipped topping a cup or so at a time.

4.  Divide the mixture between the 2 pie crusts.

5.  Cover and chill at least 1 hour.

6. Garnish with whipped topping.  Sprinkle chopped chocolate candies and drizzle syrup over individual slices.