[I would add way more water than what this recipe calls for!]
Rosemary Chicken Bake with Rice
by Cheryl Barnes
Only one thing is better than a delicious meal — and that’s a delicious meal that is easy to prepare. This recipe is both. It can be made ahead of time, covered, refrigerated, and then popped into the oven later in the day.
Use fresh rosemary if possible. Many supermarkets now carry a good selection of fresh herbs year-round. Save a sprig or two of the chosen herb to garnish the plate. It’s an easy and elegant way to dress up dinner.
Ingredients
6 (4-ounce) skinned, boned chicken breasts
1 cup uncooked rice
1 package dry onion soup mix, halved
1 cup fresh mushrooms, sliced or chopped [or celery]
1 can cream of mushroom soup [or cream of celery soup]
1 soup can of water [or 2 cans or 3 cans of water]
1 cup chicken broth
fresh rosemary sprigs
freshly ground black pepper
Instructions
Preheat oven to 325 degrees. Wash and pat chicken breasts dry. In 9-by-13–inch baking dish, spread rice evenly to cover bottom of pan. Sprinkle half of dry onion soup mix over rice and top with mushrooms [or celery]. Arrange chicken breasts on top of rice, and the mushrooms [or celery]. Sprinkle remaining dry soup mix on chicken.
In large bowl, combine cream of mushroom soup,[or cream of celery soup], water, and broth, stirring until smooth. Pour mixture over chicken. Grind pepper on top of each breast. Place rosemary sprigs around chicken.
Bake uncovered for 90 minutes or until done. Spoon rice onto plate and top with chicken breast (or place rice on the side). Garnish with rosemary.
http://www.americanprofile.com/recipes/view/24463/rosemary-chicken-bake-rice.html
Turkey Vegetable Soup
Use a turkey carcass that hasn’t been completely stripped of meat—although too much skin still adhering to it can make the soup [greasy].
Ingredients
1 leftover turkey carcass, with some meat still on the bones
3 1/2 quarts water
2 bay leaves
1 medium onion, finely chopped
2 celery stalks, thinly sliced
2 medium carrots, peeled and thinly sliced
1 medium rutabaga, peeled and diced
1 medium parsnip, peeled and thinly sliced
1 1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1 teaspoon salt, or additional to taste
1/2 teaspoon ground black pepper
Instructions
1. Place carcass, water and bay leaves in a large soup pot or Dutch oven. If carcass is not fully submerged, break it into pieces. Cover and bring to a simmer over high heat. Skim off foam, reduce heat to low, and simmer 1 hour.
2. Transfer bones to a large bowl using a slotted spoon. Discard bay leaves. Add remaining ingredients to broth; simmer, uncovered, about 1 hour or until vegetables are tender.
3. Remove meat from bones. Chop, stir into soup, and simmer 5 minutes or until thoroughly heated. Taste and add more salt if needed before serving. Serves 6.
http://www.americanprofile.com/recipes/view/28667/turkey-vegetable-soup.html