Casserole Night

I've been out of town for the past week with the kids.  We took a road trip, with grandparents, from Vermont to Michigan so that Patrick could attend a fly fishing convention.  He had a great time and looks forward to going again.

Now that we're back and getting settled into a new summer vacation "normal", I'm back on chef duty.  Tonight's dinner consisted of a lettuce salad (my last grocery store greenery for a few months as my summer CSA is in full swing) and this casserole.  It was very good and the kids both ate it, although Patrick picked out the sun-dried tomatoes and Katherine picked out some of the artichokes.  Truth be told, I did NOT include the kalamata olives, otherwise *I* would have been picking those out...the kids probably would have also. It's easy to prepare, and would be a great prepare-ahead-of-time dish.

I used two small rotisserie chickens, a one pound box of small penne pasta, and 12 ounces of feta (a little more of each than the recipe called for) and had enough leftover to freeze for a future family lunch or dinner for two.