Marmee's Chicken and Rice

1 small fryer chicken, about 3-4 lbs
2 cups rice, dry
Salt and pepper

Rinse chicken and remove all giblets. Place in large pot. Fill with water almost to top of pot. Make sure the cavity of the bird is filled with water. Add salt and pepper. Start with about 1/2 tsp of salt and add more if needed.
Bring pot to a boil, then turn down to a low boil for 25 minutes. Flip the bird over carefully and boil an additional 20 minutes.
Very carefully remove chicken from the pot, allowing groth to escapee the cavity. Set aside and let cool.
Defat the broth.  Place in a heat resistant bowl and use defatting cup. Then pour broth through strainer bac into the pot. Bring to a good boil.
Add rice. Cook 25 minutes, uncovered. Stir continually. Add water if it becomes too thick.
While the rice cooks, pull chicken off the bone and add back into the pot dring last five minutes of rice cooking time.

Marmee always serves this with cranberry sauce.

Valentine's Day Pesto

Ok, it's only Valentine's Day pesto because the first time I ever made it was for Valentine's Day of 2007, the only V-Day Adam and I have gotten to spend together since we got married!  I had never had pesto before and was a little wary, but it turned out to be delicious!

3 cups uncooked bowtie pasta

2 tablespoons butter or margarine

1 pound skinless, boneless chicken breasts, cubed

1 can (10 oz) cream of chicken soup

1/2 cup pesto sauce

1/2 cup milk

Cook pasta according to package directions.  Drain.  Meanwhile, heat butter in skillet.  Add chicken and cook until browned, stirring often.  Add soup, pesto sauce, and milk.  Bring to a boil.  Cook over medium heat 5 minutes or until done.  Stir in drained pasta and heat through.  

Chicken Broccoli Casserole

2 cups cooked rice (this does not equal two cups of uncooked rice - learned that the hard way)

3 cups cooked, chopped broccoli

1 cup sour cream

1/2 cup mayo

1 tablespoon lemon juice

1 10 ounce can cream of chicken soup

10 ounces cheddar cheese, grated

1/2 teaspoon salt

1/4 teaspoon pepper

4 chicken breasts, cooked and shredded

Preheat oven to 350 degrees.  Grease a 9 x 13 x 2 inch baking dish.  Spread the rice in an even layer.  Make a second layer with the broccoli.  In a large bowl, mix the sour cream, mayo, lemon juice, soup, half the cheese, salt, pepper, and chicken.  Pour this mixture over the broccoli.  Top with the remaining cheese.  Bake for 40 minutes.  Let stand five minutes before serving.

Chicken Pot Pie, Hold the Veggies

3 cups cooked, shredded chicken

2 cups chicken broth

1 10 ounce can cream of chicken soup

1 cup self-rising flour

1/2 teaspoon pepper

1/2 cup butter, melted

1 cup buttermilk, well shaken

Preheat oven to 425 degrees.  Put the chicken in a 2 quart casserole dish.  Combine the broth and soup in a medium saucepan and bring to a boil.  Pour the broth mixture over the chicken.  

In a separate medium bowl, mix the flour with the pepper.  Stir in the melted butter and buttermilk.  Pour mixture over the casserole.  Smooth the top but do not stir.  Bake for 45 minutes, or until the crust is brown and filling is hot and bubbly.