-need a recipe for chicken and rice casserole

“Creamy Chicken and Rice Casserole”

1 box Uncle Bean Wild Rice (the kind you cook 25 minutes)
small onion, cut up
1/2 c. diced celery
small jar pimento, drained
16 oz. French-style green beans, drained
small can diced water chestnuts
small bag slivered almonds
1 c. shredded cheese
salt and pepper to taste
1 can cream of chicken soup
1/2 c. sour cream
1/2 c. mayo
1 can mushrooms (optional)
4 chicken breasts, cooked and cubed
1 can onion rings

Saute onion and celery until just tender. Mix the soup, sour cream and mayo together. Add the rest of the ingredient, except the onion rings. Bake at 350 covered for 20 minutes. Remove the foil and bake another 20 minutes. Top with the onion rings and bake 5 minutes. Place in 1 9 by 13, or 2 9 by 9 dishes. You can freeze before baking.

Marian Embree, Moberly

“Chicken and Rice”

6 whole chicken breasts
1 c. uncooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 envelope dry onion soup mix
2 c. water

Butter 9 by 13 pan. Put rice in bottom of pan. Place chicken on top of rice. Sprinkle dry onion soup mix over the chicken. May season with paprika, salt and pepper as desired. Mix soups with water. Pour over rice. Bake at 350 covered for 1 1/2 hours if using Minute Rice and 2 hours if using regular rice.

Martha Marsh of La Plata
submitted in 2nd KWIXland Cookbook

“Crispy Cheddar Chicken”

4 large chicken breasts
2 sleeves of Ritz Crackers, crushed
salt and pepper
1/2 c. milk
3 c. shredded cheddar cheese
1 tsp. dried parsley
(for the sauce)
1 can cream of chicken soup
2 T. sour cream
2 T. butter

Cut each chicken breast in 3 pieces, lengthwise. Dip in the milk first, then dip in the cream and press together, then in the cracker crumbs. Place the chicken strips in a greased 9 by 13 pan. Sprinkle with parsley. Cover and bake at 400 for 35 minutes. Remove the foil and bake another 10-15 minutes.
For the sauce, combine all the ingredients and whisk it. Stir until hot and pour over the chicken.

Marian Embree, Moberly

-need a recipe for taco soup

“Taco Soup”

2 lb. lean ground beef
1 medium yellow onion
2 cans pinto beans
1 can black beans
2 cans corn
1 can Rotel
2 cans diced tomatoes
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch dressing

Mix the dry ingredients and set aside. Brown the beef and onions and drain well. Add all cans of veggies, juice and all, and the dry mix. Mix all together and simmer at least minutes until hot.

Glenda Winkler (from Joe Devenport-Cairo)

-anyone make homemade pretzels

“Homemade Pretzels”
1 1/4 cups warm water (110 degrees F/45 degrees C), or more as needed
4 teaspoons active dry yeast
1 teaspoon white sugar
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil, or more as needed
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Pour 1 ¼ cups warm water into a medium bowl. Dissolve yeast and 1 teaspoon sugar in warm water; let stand until creamy, about 10 minutes. Mix flour, ½ cup sugar, and salt together in a large bowl. Make a well in the center; add yeast mixture and oil. Mix well and form into a dough. If mixture is dry, add one or two more tablespoons of water. Knead dough until smooth, about 7 minutes. Lightly oil a large bowl, place dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat the oven to 450 degrees F (230 degrees C). Grease 2 baking sheets. Pour 4 cups hot water into a large bowl. Stir in baking soda until dissolved; set aside. Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place on the prepared baking sheets. Sprinkle with kosher salt. Bake in preheated oven until browned, about 8 minutes.