1 lrg. bottle Italian Salad Dressing
Pepper and Salt to taste
4-6 cups White Rice
2-3 cans Whole Crannberries
1/2tblsp. Rosemary
4-6 cups White Rice
1-2 lbs. Chicken Breats (boneless)
4-6 cups White Rice
2-3 cans Cream of Mushroom Soup
1 cup milk
Salt and Pepper to taste
Directions:
PLace soup in a bowl and mix in milk. Stir until blended. Place Chicken in a baking dish and pour Soup mixyure over top. Cover and bake for 1- 1 1/2 hours at 350 degrees. Serve over rice. Enjoy!
1-2 lbs. (Cut in strips) Chicken Breats (boneless)
2 cans Green Beans
2 cans Chicken Broth
Salt and Pepper to taste
1/2 tsp. Paprika Spice
4-6 cups White Rice
1 can Stewed Tomatoes w/liquid
2 tblsp. Chopped Parsley
2 tblsp. Chopped Pimiento's
Serving Options: Tortilla Shells, Taco shells (soft or hard)
Directions:
In large skillet add Chicken, broth, salt and pepper, paprika, parsley and tomatoes. Boil on medium heat until Chicken is done. Add rice, pimiento's and green beans and simmer until moisture is absorbed and mixture is moist.
Serve in Tortilla Shells or as soft or hard taco mix, or as a side dish! ENJOY!