Easy Chicken & Rice Casserole

Ingredients:

• 2 cups instant brown rice
• 1 3/4 cups water
• 12.5 oz. can of premium chicken in water
• 1 can of cream of mushroom soup
• 1/2 cup of milk 
• 1/2 sweet onion chopped
• 2 tbsp of butter
• 2 tsp of chicken flavored broth base (I use Orrington Farms)
• 1 cup of shredded cheese

Directions:

• Heat oven to 350 degrees.
• Place medium size sauce pan on medium heat.  Add 2 tbsp of butter and chopped onion.  Saute onions until almost clear.  Add 1 & 3/4 cups of water and 2 tsp of chicken broth base.  Let the water come to a boil and add 2 cups rice.  When it comes back to a boil, turn down heat, cover and simmer for 5 minutes.
• Drain water from chicken.  Combine chicken and soup.  Add cooked rice to soup and chicken.  Stir in 1/2 cup of milk, more or less, depending on the consistency desired.
• Cook uncovered in a casserole dish for 20 minutes.
• Sprinkle on the cheese and return to the oven until cheese is melted and starts to brown.

Beef Goulash

Ingredients:

• 2 pounds lean ground beef
• 1 medium sweet onion, chopped
• 3 cups water
• 2 (15 oz) cans tomato sauce
• 2 (15 oz) cans petite diced tomatoes
• 12 oz bag of frozen green beans (steam in bag before adding)
• 3 tbsp soy sauce
• 1 tbsp salt
• 1 tbsp Lowry's Seasoning Salt
• garlic power to taste
• salt to taste
• pepper to taste
• 2 cups cooked instant brown rice

Directions:

• In a large pot, cook ground beef over medium heat until browned, remove any extra grease.  Add onion and saute until transparent.  Add 3 cups water, tomato sauce, diced tomatoes, cooked instant brown rice, steamed green beans, all seasonings, and soy sauce.  Allow to simmer for 15-20 minutes. 

This was a Paula Deen recipe that was going around on Facebook, but I made so many alterations to it that I didn't think I should call it "Paula Deen."  My family loved this and I plan on making it a regular menu item at our house.  There were also leftovers that tasted even better the next day!

Easy Crock Pot White Bean Chicken Chili

This is a quick and simple recipe that can be prepared in the crock pot.  You can also throw this together on the stove and have it ready quickly.  I like putting it in the crock pot for about four hours; giving the spices time to blend.

Ingredients:

• 2 Cans White Chicken Breast Chunks (I use a fork to shred and break up the meat)
• 1 Can Mild Rotel
• 1 Envelope of Chili Seasoning (I have used both regular Chili Seasoning Mix and White Chili Seasoning Mix.  Both work equally as well.  So just use what you have on hand.)
• 1 Can of Chicken Broth
• 2 Cans of White Northern Beans (drained and rinsed)

Directions:

• In crock pot; add two cans of White Chicken Breast Meat.  Use a fork to shred/break up the meat, so it's not a bunch of big chunks.
• Add Rotel, chicken broth, chili seasoning and beans.
• Mix well and  cook on high for about two hours, then turn down to low until ready to serve.  

If you should decide to cook this on the stove top; place all the ingredients in a large pot, mix well, bring to a boil, then turn down and let simmer for at least 30 minutes before serving.