Cheesy Chicken & Rice Casserole

Had a sick little babe this weekend and needed a quick meal to put together before flint and Al got home from church. This worked out perfect and was delicious. not like all of those dry, bland casseroles I have tried before. definitely a keeper :) Enjoy!ingredients

• 1 10 3/4 ounce can  cream of chicken soup

• 1 cup water

• 3/4 cup uncooked regular long-grain white rice

• 1/2 teaspoon onion powder

• 1/4 teaspoon ground black pepper

• 2/3 c. frozen peas

• 2 frozen boneless, skinless chicken breasts

• 1/2 cup shredded cheddar cheese

directions

1. Heat the oven to 375 degrees F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
2. Top with the chicken. Cover the baking dish.
3. Bake for 70 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Recover and cook 10 more minutes. Stir the rice before serving.

Chicken Marsala

Can I just start out by saying that I hate when recipes say they are "quick" and "easy" and they're really not? Well, I must say that this recipe truly was! I found this recipe on allrecipes.com, in search of a yummy way to use up the rest of some mushrooms. Not only was it super delicious, but even my little Allie ate it up, which is quite the triumph lately. My husband loved it as well. I cooked some pasta, that was perfect topped with the wonderful marsala sauce, and steamed some broccoli on the side. I didn't have any marsala wine on hand tonight, so I subbed red cooking wine with a couple pinches of sugar. I also had no sherry, so I subbed white cooking wine. I'm sure it would be even better done right :) Enjoy this dish! So easy and good. 

Ingredients:

1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
4 boneless, skinless chicken breast halves
4 T. butter
4 T. olive oil
1 c. sliced mushrooms
1/2 c. marsala wine
1/4 c. cooking sherry

Directions:

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Slow Cooker Teriyaki Chicken

Let's just start by saying me and the crock pot have a love hate relationship. Love that it is so convenient, hate that it's hard to find crock pot recipes that I love. Found this super easy recipe on pinterest the other day. Worked out great for me on Sunday when I was busy keeping kids occupied during General Conference. Flint and I loved it, plus, I just happened to have everything on hand :) Enjoy!

2 lbs. boneless skinless chicken breast tenderloins
1 c. pineapple juice
1/2 c. brown sugar
1/3 c. light soy sauce

Mix it all together in the crock pot. Cook on low 6-8 hrs. (If you have a bigger crock pot like me, I suggest checking it at 4 hrs.) I made some white rice and gravy to go with ours. When chicken is done, pour juices into a saucepan on med. high heat. In a small bowl mix together 1-2 T. corn starch with a little bit of cold water. Slowly stir the mixture into the saucepan of juices. Remove from heat when it has reached your desired consistency. Now just pour over top your chicken and rice! Enjoy!

Easy & Delicious Meatballs

I wanted to make a crockpot stroganoff tonight, but the recipe called for meatballs.... which I don't have hanging around. Being carless... I improvised and made my own. Turned out DELICIOUS! I have a feeling my husband is going to be very happy around 5 o'clock tonight :) Found this recipe on allrecipes.com Enjoy!

Ingredients:

• 3 pounds ground beef
• 1 1/2 cups Italian-seasoned dry bread crumbs
• 1 (10.5 ounce) can cream of mushroom soup

• 3 eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 (1 ounce) package dry onion soup mix
  
  
  
  

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
2. Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
3. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).