Swiss Chicken Casserole

4 cups boiling water
2 boxes (6 oz each) long grain and wild rice
4 large boneless, skinless chicken breasts
8 slices thick sliced fully cooked smoked deli ham (10oz)
1/4 cup diced red bell pepper
4 slices (1 oz each) swiss cheese, cut in half

Heat oven to 350 degrees F. Spray a 13"x9" baking dish with cooking spray.
Stir boiling water, rice and rice seasoning in baking dish.
Cut chicken breasts in half length wise.  wrap a ham slice around each piece of chicken. Stir bell pepper into rice. place chicken over rice. Cover with foil and bake 40-45 minutes.  Uncover and bake 10 minutes longer or until liquid is absorbed.  Top each piece of chicken with cheese. Bake uncovered 3-4 minutes until cheese is melted.

Hot Crunchy Chicken Salad

Hot Crunchy Chicken Salad

3 cups cooked, diced chicken
1 cup finely chopped celery
2 tsp chopped onion
1/2 cup sliced almonds
1 (10 3/4 oz) cream of chicken soup
1 1/2 cup cooked rice
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
3/4 cup mayo
1/4 cup water
3 hard boiled eggs, sliced
2 cups crushed potato chips
1 cup shredded cheddar cheese

Mix all the ingredients together - NOT the chips or cheese.  Spoon inot a greased 13"x9" pan.  cover and refrigerate over night - at least 8 hours

Bake at 450 degrees F for 10-15 minutes.  sprinkle top with the crushed chips and the cheese. Bake 5 mins.

Mom's Chicken and Rice

Mom's Chicken & Rice

8 boneless, skinless chicken breasts
1 can each - cream of mushroom, cream of celery, cream of chicken and onion soup
1 can of water
2 cups instant rice, uncooked

Spray a 13"x9" pan with cooking spray.  Pour in the rice.  Place the chicken pieces on top of the rice.  In a large bowl, mix the soups and the can of water.  Pour over the chicken and rice.  Cover with foil and bake at 350 degrees F for 2 hours.