Silly season is upon us. With a whole bunch of deadlines looming, dinner time has now become my new worst enemy.
Hopefully things will slow down a little so that I can actually start planning a proper Christmas shoot and catch up on a few blog posts too.
These things don’t write themselves, you know. I am actually excited to maybe try and bake something for a change, reorganize my pantry and try and get rid of the paperwork piling up on my desk. I actually just feel like sorting out my life. Weird? Totally.
So this recipe of Creamy Chicken Bake is one of those special little keepers when it comes to running a household during those crazy, work infested months. It’s an easy, delicious one pot meal that can feed an entire army if you want.
It consists of shredded chicken and shell noodles, smothered in creamy mayonnaise and topped with peppery béchamel sauce and crunchy chips.
Sure it might not be the healthiest meal on the planet, but it surely rates as a top comforting meal for a manic weekday. Replace the chicken with store bought rotisserie chicken and you might just want to make this more than once a week – and it freezes perfectly!