Masking Tape Brown Rice Casserole

Well, I am in college and I don't have an oven, so I had to modify this recipe for a microwave! It turned out really yummy and I'm so glad!

I used:

Two cups of instant rice

One can of Campbell's French Onion Soup

One "can" of water

2.5 teaspoons of beef bouillon

One stick of butter

1/4 ish cup of Parm Cheese

I put all the ingredients (except the parm cheese) in a 2 quart glass bowl and microwaved it. I stirred it every 2-3 minutes because my butter was frozen. It took about 10-12 minutes til the rice was tender, but I think that's because my roomie's microwave cooks differently than most. I did wait until it was done cooking to add the cheese and then I stirred that in too. YUMMY and dorm room appropriate!

Check out my mom's blog:

She posts a recipe every other day with pictures and notes on how my family liked the dish!

http://bethsfavoriterecipes.blogspot.com/

Original Recipe:

Masking Tape Brown Rice Casserole
Pauladeen.com

1-Can of Campbell’s Consume Beef Soup
1-Can of Campbell’s French Onion Soup
1-Cup of long grain Rice (Uncooked)
1-Stick of butter
½-Cup of grated Parmesan Cheese

Pour rice in a 9x9 square baking dish. Add Consume Beef and French Onion Soup. Then add a whole stick of butter to the center of the dish. Bake on center rack in a 350-degree oven for about 30-40 minutes until the rice has absorbed all the soup and the onions are on top. At this point pull out of oven and sprinkle the top with Parmesan cheese. Return to the oven for another 5 minutes until cheese has formed a crust. Enjoy!

Mexican Chicken

Mexican Chicken
Ellen Ondrick

1 cup long-grain rice
1 cup salsa
2 (114+1/2 ounce) cans chicken broth
4 boneless, skinless chicken breasts, cubed

In a slow cooker, mix all ingredients together.  Cover and cook on low for 6 hours, or on high for 4 hours.

Jenna's modified version:
- I only wanted to make enough for me so I just modified the recipe a little bit. It turned out great!

 The salsa I used is Chili's mock salsa that I made when I was home last.  Check out the link below for the recipe for the salsa.

Mexican Chicken
1 cup water plus 1 teaspoon (or one cube) chicken bouillon
1 chicken breast, cubed
1/4 cup salsa
1/4 cup rice

Mix together and cook on low for 3-4 hours.

-Ok. So, this turned out beautifully! I threw everything in the crockpot around 11.  And it was ready about 3! I turned it on keep warm for about 30 minutes until I was ready to eat it.  Very good and REALLY easy.  It isn't very spicy at all, but very moist and delicious.  Give it a try!
The finished product. I am sure it would taste delicious with cheese or sour cream on top of it!