Chicken and Rice Supreme

 

This post is dedicated to my mother-in-law, Terry Pratt.  The woman is my idol in making AMAZING, DELICIOUS, COMFORT food.  She is known for her good cooking by many people and her recipes are always requested.  She makes the best fajitas and chimichangas, fettuccine alfredo that beats Olive Garden's any day, "clones" of Cinnabon cinnamon rolls (they are probably better), fluffy, perfect homemade bread, creamy soulful broccoli-cheese soup, this incredible cheesy baked ziti and many other amazing things. And THIS incredible chicken recipe is hers as well.  The picture does NOT do it justice, but this dish is extremely flavorful and comforting.  In addition, it's very easy to put together and throw in the oven for a while.  It's a keeper for sure!


Ingredients:

butter
1 cup dry, uncooked rice
4 chicken breasts halves, seasoned to taste
1 can cream of celery soup (I use cream of chicken)
1 can cream of mushroom soup
1 packet onion soup mix

Dab butter in bottom of flat baking pan.  Sprinkle rice over butter.  Lay chicken on top of rice.  Mix together soups and 3/4 can of water.  Pour soup mixture over chicken.  Sprinkle onion soup mix over soup mixture and chicken.  Cover and bake 1 hour at 375 degrees F.  Then add 1 cup water and uncover.  Bake 1 more hour.  Serves 4.

Enjoy!

Cowboy Spaghetti

If you have a man in your life, I suggest you make this for him.  There are 4 different meats in this thing.  FOUR!  And it is dee-licious!! Probably not something to make every week, as it's not "healthified," sorry to say. But a good one to keep in the recipe box. I found this recipe at Favorite Family Recipes.  A good, cute blog with some yummy food!

 

 Cowboy Spaghetti

from Favorite Family Recipes

1 pkg (1 lb) spaghetti noodles
6 slices bacon (chopped)
1 Lb ground beef
1 medium onion (chopped)
3 garlic cloves (minced)
salt & pepper (to taste)
2 tsp Tabasco sauce
1 Tbsp. Worcestershire sauce
1/2 Lb deli pastrami, roughly chopped
1/3 c. pepperoni, chopped
2 Tbsp canned, chopped jalapeno
1/2 c. sliced mushrooms
1 small can diced olives
½ c. beef broth
1 (14 oz) can fired roasted diced tomatoes
1 (8 oz) can tomato sauce
sharp cheddar cheese, shredded
green onions (chopped)

 
Heat a large deep skillet to medium-high heat. Add bacon and fry until crisp, remove with a slotted spoon and drain on paper towels. In the same skillet add ground beef. When beef is browned stir in onions and garlic. Season with salt, pepper, Tabasco and Worcestershire sauce. Stir in bacon, pastrami, pepperoni, jalapeno, mushrooms and olives. Cook, stirring occasionally for about 5 minutes.
Add beef broth and cook for an additional 5 minutes or so. Stir in tomatoes and tomato sauce. Cover and reduce heat to low (at this point you can also throw everything in a crock pot and cook on low heat for a few hours. If it gets too thick, add another can of fire roasted tomatoes and a little more beef broth). Prepare spaghetti noodles according to package directions. Drain noodles well, add to meat sauce, and toss it all together (or you can serve with the sauce over the top). Top with sharp cheddar cheese and green onions.