No -Peek Chicken and Rice

 This was SO good!  Next time I'm doubling the recipe.

No-Peek Chicken

4 boneless skinless chicken breasts

1 cup rice, uncooked

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/2 cups chicken stock

1 envelope onion soup mix

Salt and pepper

Preheat oven to 350.  Spray a 9 x 13 pan or an enameled cast iron pan with lid (that's what I used.)

Pour the uncooked rice in the bottom of the pan.  Whisk together the soups and stock and spread over the rice.  Place the breasts on top and season with salt and pepper.  

Sprinkle the onion soup mix evenly over the chicken.  Cover and bake for 1 hour 30 minutes.  Remove from oven and let sit for a few minutes before serving.

Soft and Chewy Caramel Corn

 This is so good!

Soft and Chewy Caramel Corn

3 bags microwave popcorn

1/2 cup butter

2 1/4 cups brown sugar

1 cup corn syrup

1 can sweetened condensed milk

1 teaspoon vanilla

Pop the corn and remove the seeds.  Put in a very large bowl.

Line a cookie sheet with baking mat or parchment 

In a medium sized pot combine the butter, brown sugar and corn syrup.  Bring to a boil stirring regularly.  Add condensed milk.  Cook until soft ball stage (235) Stir often.

Remove from stove and add vanilla.  Pour over the popped corn and stir.  Put onto the prepared cookie sheet and spread evenly.  Cool.  

Crockpot Italian Chicken

 

Creockpot Italian Chicken Pasta

Put all of the following in a crockpot:

Frozen chicken tenderloins

1 bottle Olive Garden Italian Dressing

1 1/2 cups chicken stock

Salt

8 oz. cream cheese, cut up

1/2 cup parmesan cheese

Cook on high 4 hours or on low for 6 hours.

Then you can choose among the following options:

1. Stir in 1/2 lb. bowtie pasta, cooked al dente.  Stir well and serve with more Parmesan.

2. Serve over potatoes.

3, Serve over hot rice.