First up: the soup. The first instruction is to cook a pound of diced bacon. OH YEAH!!! The chopping was almost theraputic today, onions, celery and garlic and then, potato all having a turn on the cutting board. Brian got a new peeler set for Christmas, and I didn't realize until today just how DULL our old one is! It took forever to cook the potatoes because I didn't cut them up small enough, making our lunch a very quick one at that because we had movie plans. It was delicious though, and there's enough for leftovers AND the freezer. Hooray!
The casserole was good, but a bit of a pain to make. The only reason it was a pain was our lack of planning, though. Brian browned red onion in the oven while I defrosted chicken and frozen spinach. And I'm making a decision: no more frozen spinach in casseroles. Or maybe at all: why would you put yourself through squeezing all the moisture out of it with paper towels if you don't have to? Peeling chopped spinach out of a paper towel is tedious, next time I'll just wilt some fresh spinach in a skillet and add it later. The cheesy part of this casserole that I liked best was adding 8 oz of chive and onion cream cheese to the pasta, chicken and spinach. It melted beautifully and combined with a can of diced Italian-style tomatoes to make a thick "sauce." And the mozzarella cheese melted on the top was pretty fantastic, too.
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