Chicken and Rice

2 cans Cream of Mushroom Soup
(or substitute one of the 2 cans with either Cream of Chicken or Cream of Celery)
2 soup cans of milk
1 1/2 cups uncooked Rice
1 envelope dry onion soup mix
4 chicken breasts

Stir soups, milk, rice and onion soup mix together. Pour most of the mixture into a 9x13 pan. Arrange chicken breasts on top of rice mixture. Pour the remaining mixture on top of chicken. Cover and bake at 325 for 2 hours.

Chicken Spaghetti

Adapted from The Pioneer Woman Cooks:

2 cups shredded rotisserie chicken
1 pound fusilli
4 oz. pimientos, drained
1 small onion, diced
1 finely diced green bell pepper
2 cans cream of mushroom soup (I used Campbell’s Healthy Selections: MISTAKE)
8 oz. grated sharp cheddar cheese
1 tsp. seasoned salt
freshly ground black pepper to taste
1/8 tsp cayenne (or to taste)
2 cups chicken broth

Preheat oven to 350. Cook the pasta. Drain it, then throw it in a big bowl or pot with the cream of mushroom soup and 2 cups of the shredded cheddar. Toss in the onion, green pepper, and pimiento. Add the seasoned salt, black pepper, and cayenne. Toss in the chicken and the broth. Stir it all together and, if you can bear to taste raw casserole, check that the seasonings suit your taste. Pour the mixture into a large baking pan (I used a glass casserole dish sprayed with Pam) and top with the remaining cheddar cheese. Bake for 35-45 minutes, until bubbly.