• 4 cups chicken broth
• 2 cups water
• 2 cooked, boneless chicken breast halves - shredded (actually I always use rotisserie chicken because it is easier and tastes better)
• 1 (4.5oz) package of quick cooking long grain and wild rice with seasoning packet (I use Uncle Ben's)
• 0.5 tsp salt
• 0.5 tsp pepper
• 0.75 cup all purpose flour
• 0.5 stick butter
• 1.5 cups heavy cream
• 0.5 cup milk

In a large pot over medium heat combine broth, water, and chicken. Bring just to boiling, then stir in rice (without the seasoning packet). Cover and remove from heat

In a small bowl combine salt, pepper, and flour. In a medium saucepan over medium heat melt butter. Stir in contents of seasoning packet until the mixture is bubbly.Reduce heat to low then stir in flour mixture by tablespoons to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth.

Indgredients

• 1 Package Tatertots
• 1.5 lbs ground beef
• 1 or 2 cans Cream of Mushroom soup
• 1 Onion

Preparation

• Preheat oven to 350 or 375 (check package of tater tots for correct temp.)
• Brown ground beef with onion on stove
• Mix in cream of mushroom soup (I bought two cans - not sure if you will need both, as its 1 1/2 lb.s of beef)
• Pour into 9x13 dish
• Top with tater tots
• Bake in oven for 35 - 40 minutes
• Put cheese on top for last 5 minutes (there are American or Cheddar singles in the fridge - you pick

Ingredients

• 1 pkg. boneless, skinless chicken breasts
• 1 8oz. pkg. reduced-fat cream cheese
• 1 pkg. mushrooms (your choice - I prefer button or baby bellas)
• 1 medium onion
• 2 pkgs. reduced-fat Pillsbury crescent rolls

Preparation

Preheat oven to 375 (basically following directions on back of crescent roll package). Brown chicken, onion and mushrooms together over medium heat. Remove from heat when cooked through and stir in 8 oz. pkg. cream cheese until melted. Open crescent rolls, and pinch seams of two triangles per piece together. You will get 4 squares out of each can of dough - recipe will make approx. 8 squares will some filling left over. Put chicken mixture on one side of square and fold over to seal dough. If you prefer, you can use some egg white to seal the top of the square and sprinkle breadcrumbs over it as well. Bake in over for 11 - 13 minutes, or until lightly browned.

This chicken recipe has quickly become one of our favorites. It's pretty easy to make on top of it which then makes it a staple menu item.

Ingredients

• 2 tsp. olive oil
• 2 shallots, chopped
• 1 clove garlic, minced
• 4 boneless, skinless chicken breast halves
• ½ cup flour
• ½ tsp. salt
• ¼ tsp. black pepper
• 2 Tbsp. butter
• 2 Tbsp. dry sherry
• 2 Tbsp. fresh squeezed lemon juice
• 1 Tbsp. capers

Directions

In large skillet, heat olive oil. Saute shallots and garlic until tender; set aside. Pound chicken breasts to an even thickness. In small bowl, combine flour, salt and pepper; dredge chicken in mixture. In large skillet over medium heat, melt butter; lightly brown chicken (2 to 3 minutes per side). Increase heat to high. Stir in sauted shallots and garlic, sherry, lemon juice and capers. Continue cooking until sauce thickens. Serves 4.

Poppy Seed Bread (or cake, as it's too good to be bread...)
Bread:

• 3 c. flour
• 1 1/2 t. salt
• 1 1/2 t. baking powder
• 3 eggs
• 1 1/2 c. milk
• 1 1/3 c. oil
• 2 1/2 c. sugar
• 1 1/2 T. poppy seeds
• 1 1/2 t. vanilla
• 1 1/2 t. almond flavoring
• 1 1/2 t. butter flavoring

Topping:

• 1/4 c. orange juice
• 3/4 c. powdered sugar
• 1/2 t. vanilla
• 1/2 t. almond flavoring
• 1/2 t. butter flavoring

Directions:
Mix together ingredients. Place in (2) 9 x 5 greased and floured loaf pans. Bake 60 - 70 minutes @ 350 degrees. Remove immediately. Cool 10 minutes and then spoon topping over loaves.