Chicken Spaghetti

I love Six Sisters Stuff. If you haven't heard of them you should check out their blog. They also have a few cookbooks out. I bought one of their cookbooks from Costco and have been loving trying the new recipes. We really like spaghetti at our house and this is a nice change from normal spaghetti. It was really good and my kids all liked it.

Chicken Spaghetti
Source: Six Sisters Stuff

2 cups cooked chicken, cut up
1 lb package uncooked spaghetti noodles
2 cans 98% Fat Free Cream of Chicken (or Cream of Mushroom) soup (I actually use about 1 1/2 cans)
3 cups grated cheddar cheese, divided
1 (14.5 oz) can diced tomatoes
1/4 cup onion, diced
1/4 cup green pepper, diced
1 t seasoned salt
Dash of cayenne pepper (optional- use if you like a little bit of heat!)
1 (14.5 oz) can chicken broth
*Other ingredients you can add: zucchini, sauteed mushrooms, pimentos, green chilis (basically anything goes!)

 Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper. Mix all together. Now slowly add about 1 cup of the chicken broth. Stir it in and add a little bit more. You want to be able to stir it, but you don't want it to be too soupy.
Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).

Strawberry Balsamic Pizza

I have made this pizza a couple of different times and it is really yummy. The last time I think I put on a few too many onions, so only put of a few or none if you don't like onions as much. This is a really different pizza, but I really liked it.

Strawberry Balsamic Pizza
Source: The Café

½ cup strawberry jam or preserves
¼ cup balsamic vinegar
1 teaspoon sriracha chili sauce
1 ball pizza dough, your favorite
1 cup diced or shredded chicken breast,
½ cup applewood smoked bacon, cut in 1 inch pieces, cooked and drained
½ cup thin sliced sweet onion
12 ounces shredded Italian blend cheese
¼ cup fresh cilantro, finely chopped
¼ cup fresh strawberries, diced small

Directions:
1. Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450 degrees.
2. Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4 to 5 minutes or until reduced to half of the original volume and mixture is thick and syrupy. Add strawberry preserves and sriracha and mix well. Set aside to cool.
3. Pat or roll out pizza dough on a lightly floured surface to approximately a 14 inch circle. Shape does not have to be perfect, this is a rustic pizza. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or an upside down sheet pan. (The parchment paper will make your transfer of the pizza to the oven infinitely easier!) Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters and place on parchment paper, then unfold.
4. Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a 1 inch border all around the edge. Scatter chicken evenly over the sauce.
5. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter  bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.
6. Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza!
7. Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy!

Chicken and Bacon Lasagna Roll-ups

I love Italian food and these lasagna roll-ups are really, really good. I will definitely make this recipe again. I didn't get a picture before we starting eating them. Oops!

 

 

Chicken and Bacon Lasagna Roll-ups

Source: Simply Gloria

 

8 lasagna pasta, cooked and drained.

1 pound bacon, diced, cooked and drained

1 small red or yellow onion

6 cloves of garlic, crushed

2 chicken breasts, cooked and shredded

2 cups of Alfredo sauce

½ cup mozzarella (to sprinkle on top)

½ cup grated parmesan (to sprinkle on top)

Filling:

1 cup cottage cheese

½ cup sour cream

6 oz. cream cheese

½ cup grated parmesan

1 tablespoon garlic powder

2 teaspoons onion powder

salt and pepper (to taste, your preference)

Add 8 pieces of lasagna pasta to a large pot of boiling water. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water. Shred chicken breasts. Set aside. Cut and fry bacon. Add diced onions and crushed garlic 3 minutes prior to baking being finished. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)

In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings. Divide and spread the filling onto the cooked pasta evenly. Add the shredded chicken onto each pasta. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)Sprinkle some parmesan on top of the bacon and chicken. Spread ½ cup of cream sauce on the bottom of a medium baking dish. Roll the pasta and put seam side facing down into the sauce that is in the baking dish. Cover the roll ups with the rest of the cream sauce. Top with pieces of bacon. Sprinkle mozzarella and parmesan on top.

Bake in a preheated oven at 350 degrees for 25 to 35 minutes. Let it rest after taken out of oven for 5 to 10 minutes.

 

Crockpot Lasagna Soup

 

For some reason I love soups and dishes that have shell pasta. I don't know what it is, but I think they are awesome. I found this recipe on pinterest. It is a perfect fall soup and I have been loving crockpot recipes lately. It seems the more busy we get the more I use them and love them.

Crockpot Lasagna Soup
Source: Family Fresh Meals

1 lb ground beef
3 cups of beef broth
1 cup of water
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
Optional topping- shredded cheese

 First, mix together the can of tomatoes, and tomato paste in crockpot. Next add broth, ground beef, garlic, parsley, basil, onion, V8 and salt/pepper. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes. Sprinkle on shredded cheese if desired. *The ground beef does not need to be browned when you put it in.

Stuffed Hard Rolls

 

A few years ago, I put together a ward cookbook for our ward. A great lady and friend put this recipe in it and I have loved it ever since. It is so quick and easy to make. This time that I made it, I put a red bell pepper in instead of a green pepper, and it was really good.

 

Stuffed Hard Rolls

 

3-4 c. diced ham

1 green pepper, diced

2-3 c. shredded cheddar cheese

2-3 big spoonfuls of mayonnaise

salt, pepper, and a little garlic salt or powder

 

Mix everything together. Cut slit in top of roll and press inside bead to side. Stuff with mixture. Put on cookie sheet. Bake at 325 for 12-15 minutes.

Loaded Chicken and Potatoes

This dish was absolutely delicious. It is pretty easy to put together, it just takes a while to cook, so it's not really a last minute dinner idea. When I was putting all the spices in, I was thinking, wow, this is a lot of spices, but the flavor was really good. I only put in 1 tablespoon of hot sauce and I think it was perfect.

Loaded Chicken and Potatoes
Source: Singing Through the Rain

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT) (I only put in 1 T)

Topping:
2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Baked *Fried* Chicken

This chicken was so yummy. My kids loved it and it's so easy to make.

 

Baked *Fried* Chicken
Source: Bakerette
6 boneless, skinless chicken breast

1 cup all-purpose flour

1/2  teaspoon salt

1 tablespoon seasoned salt

¾ teaspoon pepper

2 teaspoon paprika

½ stick butter

Buttermilk

Place thawed chicken breasts in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..

Meanwhile, preheat oven to 400 degrees Fahrenheit. Combine and mix thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or bowl. Cut ½ stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven. Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots. Shake excess buttermilk off of chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.

Place each piece of chicken in the preheated pan. Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 minutes more, or until cooked through (170 degrees F).

Skinny Spaghetti Squash Alfredo

I loved alfredo but it is not so good for you. I also have just discovered spaghetti squash and it is one of the few squashes I really like. So when I saw this recipe, I knew I had to try it. And I was not disappointed. It was delicious and healthy. Next time I will leave off the red pepper flakes or just put less in because it was a little too hot for my tastes.

Skinny Spaghetti Squash Alfredo
Source: Easy Cookbook Recipes

1 medium-sized spaghetti squash
1 Tablespoon butter
3 cloves of garlic, finely minced
2 Tablespoons flour
1 1/2 cups milk(I used fat-free)
1 Tablespoon cream cheese or Neufchatel cheese
1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Crushed red pepper flakes and fresh parsley, for optional garnish

Preheat oven to 350 degrees F. First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour. Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.
For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.
Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.
Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.
Enjoy!

Cowboy Lasagna

This is my new favorite tater tot casserole. I know this picture doesn't make it look like the most edible thing ever, but looks aren't everything. This was really good. It blows all of my other tater tot casserole recipes out of the water. And all of my kids liked it!

 

Cowboy Lasagna
Source: Peppermint Mocha Mamma

1 lb of ground beef
Minced onions - 4 tbsp
Worcestershire sauce - generous sprinkling
Parsley - roughly 3 tbsp, divided
One can of tomato soup - 10 3/4 ozs
One can of corn - 15.25 ozs
Dried ground mustard - 3 tbsp
One package of tater tots - 32 ozs
Salt and Pepper to taste
Mozzarella cheese - roughly 4 cups

Brown ground beef with spices - drain.  Add can of soup and can of corn, simmer for about 10 minutes. In a greased 9x13 baking dish, arrange tator tots in single layer.  Cover with 2 cups of cheese.  Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
Place in a 350F oven for 30 minutes.  Let stand for 5 minutes before serving.

Easy Garlic Chicken

This chicken is seriously so easy and fast. Great for a last minute dinner idea. It was really good and sweet. My kids even liked it.

Easy Garlic Chicken
Source: Food.com

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

1 tablespoon olive oil

 

Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Healthy (Cauliflower) Fettucine Alfredo

 

I was pretty leery of this recipe when I first saw it. I mean, it is made of all cauliflower, but it was really good. It obviously isn't as good as the real stuff, but it is a great way to get your vegetables in and I really did think it was good. I even had leftovers the next day. And all of my kids loved it. Try it!! I adapted the recipe I got it from. It called for 3 heads of cauliflower, so I just did 1/3 of the recipe and it made a ton of sauce. Definitely enough for 1 lb. noodles.

 

Healthy Fettuccine Alfredo

Source: Pinch of Yum

 

1 lb. uncooked fettuccine noodles

1 small heads cauliflower

3 cups vegetable broth

6 cloves garlic, minced

1/2 tablespoon butter

1/2 teaspoon salt

pinch of nutmeg

pinch of black pepper

1/2 tablespoon olive oil

¼ cup heavy cream

1/2 cup starchy boiling water from pasta pot

Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.

1. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
2. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
3. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

* I grilled some chicken and put it on top.

 

Cheeseburger Soup

My friend made this soup the other day and it was so good. I didn't get her exact recipe but I found this one on the internet and it was really good. The picture isn't so awesome, but it really does taste good!

Cheeseburger Soup
Source: The Recipe Critic

1 pound ground beef
1 1/2 cup chopped onion
1 1/2 cup shredded carrots
11/2 cup diced celery
1 teaspoon dried basil
2 teaspoon dried parsley flakes
4 tablespoons butter, divided
6 cups chicken broth
8 cups peeled and diced potatoes
1/2 cup all purpose flour
4 cups of cheese
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/2 cup sour cream
1.  Brown the ground beef in 3 quart saucepan.  Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery.  Saute until tender.
3.  Add the broth, potatoes and beef and bring to a boil.  Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4.  In small skillet melt remaining butter (3 T) and add the flour.  Cook and stir for 3-5 minutes or until bubbly.  Add to the soup and bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper.  Cook and stir until cheese melts.  Remove from heat and blend in sour cream.  
Yield 8 servings

Oven Baked Chicken Fajitas

These chicken fajitas in the oven were delicious. I recently discovered red bell peppers (I always used to use only use green) and they have become my favorite. These were really simple to make.

Oven Baked Chicken Fajitas
Source: Real Mom Kitchen

1 pound boneless, skinless chicken breasts, cut into strips

2 Tbsp vegetable oil

2 tsp chili powder

2 tsp cumin

½ tsp garlic powder

½ tsp dried oregano

¼ tsp salt

1 (15 oz) can diced tomatoes

1 medium onion, sliced

1 large bell pepper, seeded and sliced

12 flour tortillas

Toppings such as cheese, sour cream, and guacamole – if desired

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.nNext add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Salsa Chicken

Really yummy and so easy. I have been trying to find lots of crockpot recipes since two days a week Brock has karate and we don't get home until about 6:30 and I like to have dinner ready when we get home. This one works awesome especially since I have a rice cooker with a timer so that it can be ready when we get home also!

 

Salsa Chicken
Source: Chef Mommy


1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning )
1 cup sour cream
cilantro, for serving (optional)
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Taco Pizza

I was a little worried about how this was going to taste because we are not huge refried beans people, but it was really, really good. I really liked the crescent roll crust. We thought adding a little lettuce on top after cooking it would make it taste even better.

Taco Pizza

1 lb. ground beef
1 envelope taco seasoning mix
2 cans Pillsbury crescent rolls
1 (16 oz.) can refried beans
2-3 cups shredded cheddar cheese or Mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Heat oven to 375 degrees. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions. Add refried beans and heat until mixed. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown. Layer bean and cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  Makes 12 servings.

Melt in Your Mouth Chicken (SKinny Version)

Wow! I have really been a on a roll lately with some good food. For a while there, I would make something and it would be okay, but not worthy of adding to my favorites, but this week I have made some really good things, starting with this chicken. This recipe is floating around on the internet a lot lately but it normally calls for mayo. I found this recipe that has Greek yogurt in it so it is a lot better for you. Now, I have never had the regular version, but let me just say that the healthy version is so good. Seriously while I was eating this, I kept saying over and over, "This is really good." The next day I thought maybe I had overreacted a little bit, so I decided to have it for leftovers, and it was just as good the next day. This is a seriously good and healthy recipe!!! And easy!!

Melt in Your Mouth Chicken (Skinny Version)
Source: Life Of Meg

4 boneless/skinless chicken breasts
1 cup plain greek yogurt
1/2 cup parmesan cheese - grated
1 teaspoon garlic powder
1 1/2 teaspoon seasoned salt
1/2 teaspoon pepper

Preheat oven to 375 degrees. Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl. Line baking sheet with foil and spray lightly with cooking spray. Coat each chicken breast in greek yogurt mixture and place on foiled baking sheet. Bake for 45 minutes.

Man Pleasing Chicken

I found this recipe on Pinterest and I was impressed with how easy and good it was.

Man Pleasing Chicken
Source: Witty In The City

Preheat your oven to 450ºF.
Mix together
1/2 cup of dijon mustard
1/4 cup of maple syrup
1 tablespoon of rice/rice wine vinegar.

Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs.  Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through.

 Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary.

Evil Chicken Dinner

I have been reading the Lemon Tart series books by Josie S. Kilpack. They are mystery stories, but they talk about different recipes in the books and then they have the recipes listed so you can make them. I really like the books and I like new recipes, so it is a perfect combination. In the book Devil's Food Cake it had this Evil Chicken Dinner recipe. I really liked it. I didn't put in quite as much bacon as it said to, because it is a lot, but it was still plenty of bacon and really yummy.

Evil Chicken Dinner
Source: Josie S. Kilpack

1 pound bacon, cut into bite-sized pieces *
1/2 -1 pound boneless, skinless chicken breast, chopped into bite-sized pieces (one large chicken breast will usually do the job)
3 tablespoons chili powder
1 cup brown sugar
Up to:

1/2 cup water, as needed

Cooked rice
In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder.
Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating.
Serve mixture over hot rice.
Serves 6.
* Bacon is easier to cut if it’s partially frozen.

Southwest Chopped Chicken Salad

I got this recipe off  pinterest and it is a really yummy salad. The dressing is really good and healthier since it has Greek yogurt in it. There is a lot of sustenance to this salad and can stand alone for a meal.

 

Southwestern Chopped Chicken Salad
Source: Greens and Chocolate

2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn
2 Roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

In a large bowl, combine all salad ingredients together, excluding the tortilla chips. 
In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips. Enjoy!

Chicken Bake on Rice

This dish takes a while to cook so you have to plan ahead, but it is nice to make ahead and then not worry about it while you do other things. And no, the chicken is not burnt, it is just the onion soup mix that makes it look that way.

Chicken Bake on Rice

9 chicken breasts
1 can cream of chicken
2 soup cans water
1 envelope dried Campbell's chicken noodle soup with white meat (2.3 oz)
1 enveloped dried onion soup
1 c. white uncooked long grain rice
Mix soups (except onion) and water and heat until dissolved. Mix in rice and pour in 9x13 pan (sprayed with pam). Make sure rice is evenly distributed when you pour into pan. Place chicken pieces on top of rice mixture. Sprinkle with remaining soup mixture and cover with foil. Bake at 350 degrees for 2 hours. Serves 8 or 9.