Back to work (and an good,easy recipe!)

We started school back today after 2 weeks off. I was ready to go back but have to admit I was nervous that I would forget some of my students names. I am happy to report that I remembered all 101 of them! I am tired after adjusting back to not being able to sleep in a few extra hours, but you should have seen my students today, especially during the last period. They were pale, had dark circles around their eyes and could barely focus. It was really quite pathetic. They did a good job fighting through I have to admit. I'm curious to see how long it takes them (and myself) to get back to "normal".

Ty and Katie adjusted quite nicely today. I wasn't sure what to expect but no one had a time out at daycare, they played nicely at home and went to bed uneventfully. All in all, a pretty good day!

Oh, I almost forgot. I have a coworker that shared this recipe with me. I made it the other weekend and it's now one of my "go to" casseroles because of how easy and good this is!

Chicken Noodle Casserole
*2 large chicken breasts, boiled and shredded (you can also use the precooked chicken from the store if you prefer)
*1 can cream of mushroom soup
*1 can cream of chicken soup
*1 soup can full of milk (I think this amount makes the perfect consistency. Use more or less if you prefer)
*1 packet of Italian dressing seasoning
*1 small can of green peas, drained
*1 bag egg noodles, cooked and drained
*salt and pepper to taste but realize the Italian seasoning does a lot of the work for you
*crushed ritz crackers, enough to cover the top of the casserole
*melted butter (1/2 stick or so) to pour over crushed crackers

Mix all ingredients in a casserole dish and top with crackers and butter. Bake at 350 degrees for 30 minutes (or until top is brown and bubbly)