Overnight Casserole

I did a whole lotta cookin tonight.  At work today I was craving fresh salsa so I decided to make Pioneer Woman's Salsa.  Which is yummy but Dustin isn't a fan of cilantro so next time I'll have to put a little less in.  For dinner I made PW's Spicy Macaroni & Cheese.  We love spicy so I thought we would really like this but I was a little disappointed.  There wasn't a ton of flavor and RJ thought it was because it was all pepper jack cheese.  Oh well, it was something new.

The last thing I made was My Great Aunt Annie's Overnight Casserole.  This so SO easy to make.  My cousin Heidi had surgery today so I wanted to mix up something I could take over to them tomorrow night.  Their family is super picky so I left a couple of things out.  Of course I didn't think to post this until I was done so there are no pictures.  Use your imagination.

• 1 Can cream of chicken
• 1 Can cream of celery
• 1 Large can of chicken
• 1 Small jar of pimentos
• 7oz Creamette Macaroni
• 2 cups shredded Velveeta cheese
• 2 Cups milk
• Little bit of diced onion
• Little bit of diced green pepper

All you do is open everything up, dump it in a bowl and mix it together and add some pepper (no you don't have to cook the macaroni).  I like to drain the chicken really good then shred it with a fork.  The only thing worse than canned chicken is chunks of canned chicken.  Depending of what you like the pimentos, onion and peppers are all optional - but I like all 3.

Pour into a 9 x 13 and cover tightly with foil.  Refrigerate overnight.  Bake at 350 for 45 minutes to an hour until its nice and bubbly.  I usually buy Hawaiian rolls to go with this.  Comfort food and it takes 10 minutes to prep :)