#2327 - Bacon Chicken

(by Shirley McNevich)

1 package of bacon (thawed)
1 cup uncooked rice (DO NOT use Minute Rice)
4-6 chicken breasts
1 - 10oz. can Campbell's cream of chicken soup
2/3 cup water
salt
pepper
1/2 tsp. garlic salt
1 tsp. dried parsley
1 tsp. oregano

Grease a 9 x 13 glass baking dish. Line the whole bottom of the dish with a single layer of bacon slices (cutting slices where necessary). Spread the uncooked rice evenly over the bacon slices. Poke each chicken breast all over with a fork. Salt and pepper both sides of each chicken breast to your taste, then arrange the chicken breasts in a single layer over the rice. In a bowl add soup and water--stir. Add garlic salt, parsley and oregano to soup mixture--stir until mixed. Carefully pour the soup mixture over the chicken breasts. Cover the dish with foil and bake at 350 degrees for 50 minutes to 1 hour. As a precaution, you can put the dish on a cookie sheet before putting it in the oven to catch any drips.

#2139 - Saucepan Rice Pudding

(by Shirley McNevich)

3 cups milk
1/3 cup uncooked Carolina river rice
1/3 cup raisins (optional)
1/4 cup white sugar
1 tsp. vanilla
1/2 tsp. to 1 tsp. cinnamon

In a saucepan over medium heat add milk--bring just to boiling, then turn heat to low. Add uncooked rice and raisins--simmer/cook until most of the milk is absorbed (stirring occasionally). Remove from heat--add vanilla, white sugar and cinnamon--stir. Cool completely. Refrigerate until cold.

#1694 - Condensed Milk Rice Pudding

(by Shirley McNevich)

3 cups water
3/4 cup uncooked white rice (NOT Minute Rice)
1/2 tsp. salt
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
1/2 cup raisins (optional)
2 beaten eggs
cinnamon for sprinkling

In a saucepan over medium heat add water, rice, raisins and salt--stir and bring to a boil. Once boiling turn heat to simmer, and simmer for 15 minutes (stirring occasionally) or until rice is tender. Remove from heat--add condensed milk and vanilla--stir. Return to low heat--add beaten eggs--stir and cook until mixture sticks to the spoon. Pour mixture into a glass serving dish--sprinkle the top with cinnamon. Cool to room temperature, then refrigerate until very cold.

#1268 - Chicken and Tomatoes

(by Shirley McNevich)

2 1/2 lbs. boneless/skinless chicken breasts
salt and pepper to taste
2 TBSP canola oil
2 cups uncooked rice
1 chopped onion
2 1/2 cups chicken broth
1 - 16oz. can chopped tomatoes
1 cup salsa (mild, medium or hot)
1 tsp. garlic powder
1 - 10oz. box frozen peas (thawed and drained)

Cut the chicken breasts into bite sized pieces--add canola oil to a skillet. Add chicken pieces--salt and pepper chicken to your taste, then brown the chicken pieces over medium heat. Remove chicken pieces from skillet--set aside. Put skillet back on burner--add rice and chopped onion--cook and stir for 5 minutes. Add chicken broth, chopped tomatoes, salsa, garlic powder and peas to the rice mixture--stir and bring to a boil, then add chicken pieces. Turn heat to simmer, add a lid and simmer the mixture for 25-30 minutes or until hot and rice is fully cooked.