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Chicken & Rice Casserole

Chicken & Rice  

2 Chicken breasts - cut in strips and seasoned with Salt, Pepper, Garlic salt, and Cajun seasonings
1 Cup Par-boiled rice
1/2 green pepper - chopped
3 green onions - chopped
1 small onion - chopped
1 can mushroom soup
1 Cup water
1 1/2 Cups frozen peas

Fry chicken strips in olive oil. Add chopped vegetables and simmer. When chicken is just about cooked, add 1 can of mushroom soup, peas, rice and water. Simmer about 2 minutes. Butter or spray a 9 x 13 baking dish and transfer chicken and rice mixture into the dish. Place in a pre-heated 350* oven for about 1 hour.

NOTE: For a different flavor - add any Cream Soup. Cream of Celery, Broccoli, and Chicken work very well. You can also use strips of Pork or Turkey if you wish.

7 UP Pound Cake

3 Cups of sugar
3 sticks of butter
5 eggs
2 tsp. lemon juice
3 Cups of flour
3/4 Cup 7 UP soda pop

Cream the sugar and butter. Add eggs one at a time. Cream for about 1 minute in between adding the eggs. Add the lemon juice. Cream. Add the flour and 7 UP alternately. Creaming about 30 seconds in between. Spray and flour a tube pan. Add batter. Bake in a pre-heated 350* oven for 1 hour.

NOTE: The longer you beat this batter the higher the cake will rise.