EASTER STAND-BY

Chicken & Rice Casserole is an every time I fix don't get any gripes meal! The good thing about it is you can make it w/little mess. You need a rice cooker, chicken breast, cream of chicken & broccoli. Put rice in cooker. Throw a couple of chicken breast in a 9x13, I always cook enough chicken for 2 meals (so i have some chicken for enchiladas). Add water, bouillon or just plain old johnny's & pepper. Bake chicken until done, spoon off fat if there is any while leaving juice in pan. Cut chicken in the pan w/juice taking out the other excess chicken for later meal.

Put cream of chicken in juice. Throw a bag of 1/2 thawed broccoli in and the cooked rice,stir.

After stirring gently pat down rice mixture & shake johnnys and pepper over the top. Sprinkle on grated cheese.
Bake at 350 for 30 minutes. As you eat dinner SMILE because you have A. chicken cooked for the next meal ---and B. You did not dirty anything huge, just the rice cooker & 9x10 pan.
ENJOY--recipe added by Liz

Skylenes Wonderful Focaccia Bread‏

2 c. lukewarm water
2 t. yeast
4 c. flour
2-3 t. salt
olive oil

Toppings
2 T. Rosemary
salt

Stir yeast into water until dissolved. Briskly stir in 2 cups flour & salt until smooth. Stir in remaining 2 c. flour just until flour is incorporated. Dough will be slightly sticky.*Same day: Let dough rise until doubled 30-40 minutes.*Overnight: refrigerate, take out 2 hours before using.

*To shape: Preheat oven to 500 , pour dough into greased skillet. Rub oil over top and sprinkle on toppings. Let rise for 15-20 minutes.*To bake: reduce heat to 400 Bake 30-35 minutes.*Flatbread: Pull dough flat in pan, poke little holes everywhere, brush on oil and sprinkle toppings. Bake flatbread 15-20 minutes.