September is a transitional month when our seasons change from summer to fall.  We still have plenty of warm days, but the nights are a bit cooler.  Labor Day starts the month on the first day of September.  Beach and mountain trips are favorites on Labor Day weekend.  Sunday, September 7th is National Grandparents’ Day.  My husband and I love being Granna and Poppy to our three-year-old grandson Hudson and our newest grandson Shepherd who is thirteen weeks old.  Nothing brightens our days any more than spending time with our grandsons.  National Chocolate Milkshake Day is September 13th.   Ice cream is a source of calcium, vitamins, and minerals. The average American eats four gallons or twenty pounds of ice cream per year.  Take your family to a local ice cream shop and enjoy a special treat on this day.  

     This month’s recipe is Chicken Casserole.  This recipe makes a small casserole, but it can easily be doubled for a larger group.  It also freezes well.  I sometimes double the casserole and put it in two separate dishes and freeze one of them.  If you are cooking gluten-free, I have listed the brands I use and prefer.  

Happy Fall!  

Blessings,
Peggy Isenhour

 

2 ½ cups chicken breasts cooked and chopped

½ cup sour cream

1 can cream of chicken soup (Gluten free chicken soup is at Food Lion & WalMart)

¼ teaspoon pepper

1  cup crushed Ritz crackers (Lance gluten free crackers at WalMart)

2 Tablespoons butter, melted

Stir together chicken, sour cream, chicken soup and pepper in a bowl. Spoon in an 8”x8” square pan.  Mix the crackers and melted butter together and sprinkle over the top.  Bake at 350° for 20-30 minutes or until bubbly.