Keep your pants on.

All of a sudden The Boss can't keep her pants on when we're at home (and sometimes even during playdates as Cara witnessed last week). I don't mean that she's impatient (oh wait, she's that, too) but in the literal sense. It's making sense after a week because now she has an increased interest in using her potty seat. I think she also just likes running around without clothes on or it parallels the whole I Am Toddler, See Me Assert My Independence thing. Whatever it is, it's timely with the seasons since we aren't running around outside and Hank is keeping us toasty with the fire roaring in the family room.

We're also going through a very trying time with the use of the word 'mine' and the concept of sharing. When The Boss was baptized, all the other babies in her company slept right through or squeaked out these tiny little peeps, but my babe let out a roar that probably weakened the integrity of the stained glass windows. Our priest declared, right there in front of everyone, that our daughter would not go through life unnoticed. Amen to that. I hope all her mild mannered playmates forgive her and their mamas hang in there with me.

While The Boss isn't into sharing, her Mama is. I know we're on the heels of a big holiday dinner and you might be mulling over what you're making, but it turns out we still need to eat meals in between now and then. This casserole is a breeze to throw together, even easier if you pick up a rotisserie chicken while you're out shopping for that big meal next week. I have never done a ton of casseroles, but sometimes, they are just so good. It's definitely both toddler and adult friendly, too. Or you can wait to use this recipe when you have loads of turkey leftovers, but I'll be making Cara's curried turkey soup.

This is actually a simplified and slightly adapted version of The Pioneer Woman's Chicken Spaghetti.

Keep Your Pants On Chicken Spaghetti
2 cups shredded or chopped cooked chicken
2 cans cream of mushroom soup
2 cups low sodium chicken broth
2 1/2 cups shredded sharp cheddar cheese
1/4 cup finely diced red pepper
1/2 cup finely diced onion (or less if preferred)
1 cup frozen peas (can be omitted)
1 tsp season salt
1/8 - 1/4 tsp cayenne pepper
1 pound box of spaghetti, broken into 2 inch pieces

Cook spaghetti noodles a few minutes shy of doneness since they will continue to cook in the casserole. In a large bowl, mix together the broth, soup, season salt, cayenne, peas, red pepper, and onion. Mix thoroughly. Once noodles are cooked, drain and add to the broth/soup mixture. Stir in chicken, 2 cups of cheese. Pour into large baking dish (fits into a 9X13 dish very well) and then top with remaining 1/2 cup cheese. Bake at 350 for 40-45 minutes or until bubbling.

Can be made ahead a day or two. If you do make this ahead, rinse noodles with cold water before adding to the soup mixture.

Enjoy the comfort food, but do your best to share it.