Chicken and Rice

Chicken and Rice

6 boneless, skinless chicken pieces

1 (10 oz) can cream of mushroom soup

1 (4 oz) can sliced mushrooms, drained

1 1/3 C water

¾ C raw long grain white rice

¼ tsp paprika

Salt free seasoning to taste

Combine soup, mushrooms, water, rice and paprika in a 9 x 13 inch baking dish. Mix well. Lay chicken pieces on top of mixture and season to taste with salt free seasoning. Cover with aluminum foil tightly and bake at 375°F for 45 minutes or until chicken is cooked though and the rice is done.

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Butterscotch Cookies

Butterscotch Cookies

1 C butter, softened

2 C brown sugar

2 eggs

1 tsp. cream of tartar

1 tsp. baking soda

1 tsp vanilla

2-3 C flour, as needed

Heat oven to 375°F. Cream butter and brown sugar together. Add in eggs, cream of tarter, baking soda and vanilla, mixing well. Mix in 2 cups of flour then add remaining flour a little bit at a time until you get a stiff cookie dough. Bake 8-10 minutes or until lightly browned. Allow to cool before removing from the cookies sheet. 

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