Hawiian Chicken-Amazing!!

1 boneless, skinless chicken breasts, cubed and raw
1/2 cup sugar
1 T cornstarch
1 (8 oz) can sliced or chunk pineapple,drained
reserve juice and add water to make 3/4 cup liquid
2 T vinegar
2 tsp soy sauce
1/4 tsp ground ginger
1 cube chicken boullion
1 small green pepper, cut into bite size pieces (Optional)

1 small onion, cut into bite size pieces (Optional) 

White Rice for serving

Optional green onions for garnish

In medium fry pan combine sugar, cornstarch,pineapple juice, vinegar,soy sauce, ginger, and bouillon cube. Bring to a boil, stirring constantly until thickened.
Add raw chicken, pineapple, onion and green pepper. Cover and cook on low heat until chicken is tender when pierced with fork. Serve with white rice.

Undone Stuffed Pepper Casserole

1 lb. ground beef

2   green peppers, coarsely chopped

3 cloves garlic, minced

2 cups  cooked long-grain white rice

1 jar (26 oz.) spaghetti sauce

1-1/2 cups  KRAFT Finely Shredded Italian* Five Cheese Blend, divided

HEAT oven to 350ºF.
BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.
SPOON into 2-qt. casserole; top with remaining cheese.
BAKE 25 min.

Chicken Casserole

This is the recipe we served when we hosted the Ladies Regional Meeting at our church.  The ladies loved it!

2 c chicken, cooked, cubed
1 can cream of celery soup
1 c rice, prepared as directed (1 cup before it's cooked)
1/2 t salt
3/4 c mayo
1 c shredded cheddar cheese
1 small can water chestnuts
1 T lemon juice

Potato chips, crushed

Mix all ingredients together except potato chips.  Put in 9x13 pan. Top casserole with crushed potato chips.  Bake at 350 for 45 minutes to an hour.

Chinese Sundaes

These are delicious!  However, some of the following ingredients may make you wonder, but be brave.  It's good!  If you like sweet and sour chicken, or pineapple on your pizza, you'll love this!  We put the ingredients out "buffet style" so people can be as brave for not-brave as they like.  Great for company!!

Set ingredients out in this order
1. White rice, prepared as directed.  1 1/2-2 cups per person
2. Chow mein noodles (large bag or can for 8 people)
3. Cooked chicken, cubed -room temp
4. Cream of chicken soup + 1/2 c milk, heated  (1 can soup per 2-3 people)
5. Grated Cheese
6. Diced celery
7. Onion (1 c diced)
8. Diced tomatoes
9. More cream of chicken soup+milk
10. Pineapple Tidbits
11. Coconut
12. Chopped nuts
13. Maraschino cherries

All ingredients are not pictured above, but they all go together nicely if you're brave enough to try!

Chicken and Wild Rice Soup

• 4 cups chicken broth (I use bouillon and water)
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. 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 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. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Grilled Italian-Stuffed Peppers

1-3/4 cups water, divided

1-1/2 cups  instant brown rice, uncooked

2 cups frozen BOCA Ground Crumbles

1 small  zucchini, chopped

1 tsp. Italian seasoning

1-1/2 cups  spaghetti sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large  each red, yellow and green pepper, halved lengthwise, seeded 

 

HEAT grill to medium-high heat.
BRING 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each spaghetti sauce and cheese. Spoon into peppers; top with remaining sauce and cheese.
PLACE each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
GRILL 20 to 25 min. or until filling is heated through and peppers are crisp-tender.

 

Mexican Hotdish

This recipe is courtesy of Stephanie Wright:

1 lb hamburger
green pepper
1 1/2 cups minute rice
2 small cans diced tomatoes
1 can chili beans or kidney beans
cheddar cheese

Cook hamburger with green pepper. Layer in a dish...rice, tomatoes, beans, hamburger, cheese. Bake at 350 for 25-30 minutes.

Ranch Chicken and Rice

This recipe is courtesy of Stephanie Wright:

2 cups instant rice
1 1/2 cups milk
1 cup water
1 dry pkg ranch salad dressing mix
1 lb chicken breasts, cut in 1/2 inch strips
1/4 cup butter, melted
Paprika

Directions:
Place rice in a greased shallow 2-qt. baking dish. In a bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees F for 35-40 minutes or until rice is tender and chicken juices run clear. Sprinkle with paprika.  Or put it all in the crockpot and cook it on low for 2 1/2-3 hours.