One-Dish Chicken & Rice Bake

I found this easy recipe in my Campbell's Casseroles cookbook.

One-Dish Chicken & Rice Bake

Ingredients:

1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves

Directions:

Stir the soup, water, rice, paprika, and black pepper in an 11x8 inch (2 qt) shallow baking dish. Top with the chicken. Sprinkle the chicken with additional paprika and black pepper. Cover.

Bake at 375F for 45 minutes or until the chicken is cooked through and the rice is tender.



Makes: 4 servings.

Menu Plan Monday! Week of 3/14/11-3/20/11

It is Menu Plan Monday. These are the meals we hope to make this week :)

Monday: One Dish Chicken & Rice Bake (New Recipe)

Tuesday: Texas Brisket (New Recipe)

Wednesday: El Paso Tomato Soup (New Recipe) and Bean & Corn Salsa w/chips(New Recipe)

Thursday: Fend for Yourself

Friday: Cabbage Casserole (New Recipe)

Saturday: Eat Out

Sunday: Praline Toast (New Recipe)


Would also like to fit these in:

Beverage: Creamy Strawberry Punch (New Recipe)

Dessert: Magic Microwave Fudge (New Recipe)

Chocolate-Orange Brownies

I was a little busy this week with school projects, but never fear! I had time to fit in a new recipe :) This one came from the 3 ingredient section of my 3,4,5 cookbook.

Chocolate-Orange Brownies

Ingredients:

1 (15 oz) package brownie mix
1/3 cup orange marmalade
1/3 cup chopped pecans

Directions:

Prepare brownie mix according to package directions. Stir in marmalade and pecans. Bake according to package directions in greased, floured jelly-roll pan. Cool and cut into 1-inch squares.




**Tip: You may sprinkle additional pecans over top of batter before baking.

Thursday Blog Hops!!!

Olive-Egg Salad Spread for Sandwiches

I wanted to add a twist to our normal egg salad and came across this recipe in the 3 ingredient section of my 3,4,5 ingredient cookbook.

Ingredients:

6 eggs, hard-boiled
12 stuffed green olives, finely chopped
Mayonnaise

Directions:

Rinse hard-boiled eggs in cool water, peel shells and chop eggs. Combine eggs, olives and enough mayonnaise to moisten. Refrigerate mixture until ready to use. Spread on what bread and cut in half for sandwiches.

Saturday Blog Hopping!

These are the blogs I am following this Saturday:



Hop on over and meet new bloggers!

Penne with Broccoli, Tomatoes and Sausage

This meal is tasty right off of the stove and still just as tasty out of the fridge for leftovers!!

Penne with Broccoli, Tomatoes and Sausage

Ingredients:

1 Tbsp olive oil
2 cloves garlic, finely chopped
8 oz hot or sweet Italian sausage, removed from casings
1 (15 oz) can diced tomatoes, with juice
Salt
1 lb penne pasta
4 cups small broccoli florets (from one head)
Shredded Parmesan, optional

Directions:

Warm oil in a medium skillet over medium-high heat. Add garlic and saute' until fragrant, about 30 seconds. Add sausage and cook, breaking up with a wooden spoon, until it loses its pink color, about 6 minutes. Add tomatoes with their juice and 1/4 tsp salt and cook, stirring occasionally, until most of juice has evaporated and sauce has thickened, about 10 minutes.

While sauce is cooking, bring a large pot of salted water to boil. Stir in pasta and cook according to package label directions. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender. Drain, return to pot and toss with sauce. Serve immediately, with shredded Parmesan on the side, if desired.



*I used frozen broccoli. We also used an Italian blend of shredded cheese that we sprinkled on while it was still hot so it would melt nicely.