Chicken and Rice

 This is a delicious casserole.  I have just made it once, but it will be made again.  Both my husband and I loved it.

Chicken and Rice

2 cans cream of celery soup

3 -4 cups chicken broth

1/4 cup butter, melted

2 chicken breasts, cubed

2 cups uncooked rice

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon thyme

1 teaspoon garlic powder

Grated cheese, to taste

Heat oven to 375.  Spray a 13x9 pan or I used my enamel Dutch oven because it has a tight-fitting lid and well, because everything I make in it is delicious. 

In a bowl, mix the soup, chicken broth, and melted butter.  Add the rice, chicken, salt, pepper, garlic powder, and thyme.  Spread the rice mixture in the baking dish and cover with aluminum foil.  Bake until the rice is tender.  About 1 hour and 15 minutes (Ours was done after about 50 minutes)

Uncover and sprinkle with desired amount and type of cheese.  Return to the oven uncovered and bake until the cheese is melted, about 10 minutes.  Let rest for 10 minutes before serving.  

Cracker Barrel Baby Carrots

 

Have you ever ordered the baby carrots at Cracker Barrel?  They are so delicious.  I saw a copycat recipe online and tried them.  They were SO good.  I've made them several times now.

Cracker Barrel Baby Carrots

2 lbs. baby carrots

2 Tablespoons butter

1 Tablespoon brown sugar

1 teaspoon salt

Place the carrots in a saucepan.  Cover with water, cover the pan and boil for about 20 minutes.  The carrots should be fork tender.

Pour half of the water out of the pan.  Stir in the butter, brown sugar and salt.  Cover and cook for another 5 minutes or so.  Taste and add more of what it needs: butter, brown sugar, or salt.