Campbell's Cheesy Chicken & Rice Casserole

Campbell's Cheesy Chicken & Rice Casserole

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1 can Cream of Chicken
1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 tsp onion powder

1/4 tsp ground black pepper

2 cups frozen mixed vegetables

4 skinless, boneless chicken breasts halves (I used 2)

1/2 cup shredded cheese
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Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish. (I used a 9x13). Top with the chicken. Season the chicken as desired. Cover.

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Bake at 375°F for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Cinnamon Swirl Bread

2 tsp active dry yeast
¼ cup warm water
2 cups milk, scalded
1/3 cup sugar
2 tsp salt
¼ cup butter (room temp)
5 ¾ to 6 ¼ cups flour
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Soften yeast in warm water. Combine hot milk, sugar, salt and butter. Cool to luke warm. Stir in 2 cups of the flour, beat well. Add the softened yeast, mix. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface and knead until dough is smooth and satiny (5+ minutes). Shape into a ball; place in a lightly greased bowl, turning once to surface. Cover, let rise in warm place, until double (about 1 hr, 15 min).
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After first rising, roll dough into two 15” by 7” rectangles. Combine ½ cup sugar with 1 tsp cinnamon. Spread ½ over each. Sprinkle 1 ½ tsp water over each. Roll into loaves. Place in 2 greased loaf pans. Cover and let rise until double (45-60 min). Bake at 375 for about 30 minutes or until when tapped on top it sounds hollow. If top browns too fast, cover loosely with foil for the last 15 minutes. Makes 2 loaves.
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* I used all of the flour it called for
* Next time I’m going to roll dough into longer strips to make more swirls inside
* Don’t forget to set a timer, my crust turned out a bit too dark :)

Chicken Pot Pie

14 oz. can chicken broth

2 cups potatoes, diced

15 oz pkg frozen mixed vegetables

2 cans Cream of Chicken soup

1/4 tsp pepper

4 chicken breasts, cooked and chopped

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1 cup flour

1/2 tsp salt

1/4 cup butter or margarine, melted

1 tsp baking powder

1 cup milk

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Cook vegetables and potatoes in chicken broth for 10 minutes. Add cream of chicken soup, pepper and cooked chicken. Put into a 9x13 pan. Mix flour, salt, butter, baking powder and milk to make crust and pour on top. Bake at 350 degrees for 45 minutes.

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* I just used 2 chicken breasts