Rice Pilaf

From Your Homebased mom

Rice Pilaf

1 C uncooked rice (I use a long grain)

1/2 C vermicelli (real skinny spaghetti)

1/3 cube/stick butter

1 can chicken broth adding enough water to make 2 cups

1 tsp minced onion

1 tsp salt or I prefer 1/2 tsp salt and 1/2 tsp Lawry’s seasoning salt

In a pan melt butter and brown the broken up vermicelli. Stir often as this will burn easily. Cook until the noodles are well browned. Add chicken broth, onions and salt and bring to a boil. Add rice and stir once. Cover and simmer slowly until cooked through (15-20 minutes)

Serves four but is easily doubled

Cheesy Chicken

So here’s our favorite – Cheesy Chicken! From "Homebasedmom" blog

Cheesy Chicken

8 boneless skinless chicken breasts

Sauce:

1 can cream of chicken soup

1 can cream of mushroom soup

1/3 can beef broth

1/3 C Parmesan cheese

1/4 tsp garlic powder

1/2 tsp poultry seasoning

1/4 tsp pepper

1 Tbsp parsley flakes

Mix sauce ingredients together.

1/3 cube/stick of butter, melted

2 oz. whole cashews

1 lb. grated Monterey Jack cheese

Melt butter in 9 x 13 dish. I used my heavy roasting pan. Lay chicken over butter. Cover with 3/4 of sauce.

Bake 1 hour at 325. Add rest of sauce and cashews. Top with cheese. Turn oven off. Leave in oven for 5 more minutes.

Chicken Tortilla Soup

4 Chicken Breast halves
2 15 oz cans stewed tomatoes
2 15 oz cans black beans
1 can salsa
4 oz. can chopped green chilles
1 14 1/2 oz. can tomato sauce
1 bag tortilla chips
2 or more cups grated cheese

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving remove chicken breast and slice into bite sized pieces (or shred). Stir back into the soup. To serve, put a handful of chips in each soup bowl. Ladle soup over chips. Top with cheese and sour cream is optional.

We just had this soup at Kathy and Seth Little's. Kathy's sister in law gave her this recipe! YUM