Cooking/Recipes

Chicken & Rice Casserole

*1 can (10.5 oz) cream of mushroom soup
*1 can (10.5 oz) cream of chicken soup
3 chicken bouillon cubes
chicken breast
1/2 pound of plain white rice (approx. 1/2 a small bag)
lemon pepper, chives & parsley (or whatever seasoning you like)

Place rice in casserole dish then mix in both cans of cream soup, add 2 cans of water, chives and parsley. After thoroughly mixed, place chicken breast (whole or cut up) on top. Sprinkle lemon pepper over the top. Place in over for 30 min to an hour, depending on oven, location, and thickness of chicken. When done, can sprinkle with shredded cheese of your choice and bake until bubbly and starting to brown.

Variation on this:
1 (10.5 oz) can cream of mushroom soup
1 can chicken broth
3 chicken bouillon cubes
chicken breast
1/2 pound of plain white rice (approx. 1/2 a small bag)
lemon pepper, chives & parsley or seasonings of choice

Prepare in much the same way. Cook until rice and chicken are both thoroughly cooked.

My husband loves these.

*Note: Can use 1 – 26oz can of cream of mushroom or cream of chicken soup instead of two small cans if only one flavor is preferred.

**Note: Can be made without the bouillon cubes, but I think it adds a bit of extra flavor to it.

Homemade Chicken Pot Pie

1 lg. can cream of chicken soup
chicken breasts (cut into pieces)
corn
peas
potatoes
(any other veggies of choice)
Salt (to taste)
Pepper (to taste)
Butter
Lemon Pepper
Biscuits or dumplings or crescent rolls (unrolled) (uncooked)

First, you take the chicken and cook it in the butter and lemon pepper until cooked all the way through. This gives the chicken more flavor.

In a casserole dish, mix the veggies and cooked chicken with the cream of chicken soup and 1 to 1 1/2 cups of water. Cover with uncooked biscuits/dumplings and bake at 400 or 425 until breading is browned and cooked thoroughly.

I don’t put times or exact amounts because cooking times will vary depending on ovens and how much of it you make. Use frozen, canned, or fresh veggies, whatever you have handy. I’m one of those throw it in until it looks right type of cooks.

Enjoy!

Ranch Chicken Strips

Needed:

Chicken breast filets

Ranch Salad Dressing

Small amount Milk (just enough to thin the dressing a bit)

Corn Flakes

Preheat oven 375.

Lightly coat each chicken strip first in the slightly thinned ranch dressing, then roll until completely covered in the corn flakes. Lay out on cookie sheet or other baking sheet and place into preheated over for approximately 30 minutes or until cooked all the way through (time will vary by oven and chicken thickness).

Serve with whatever side dish you prefer.

Edited to Add: You can make these without the ranch dressing, and just roll them in the corn flakes, then bake. Either way, they’re still very good.

Enjoy.