Ingredients:

• 2 1/2 lb chicken breasts
• 1 cup rice
• 4 T melted butter
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 soup can milk
• 1 envelope dry onion soup mix

Directions:
Sprinkle uncooked rice evenly over a 9x13 oblong pan.  Pour melted butter and milk over rice.  Mix soups together and spoon over rice.  Lay pieces of chicken over rice and sprinkle with the dry onion soup mix.  Seal well with foil and bake for 2 1/2 hours at 325F.  Do not peek during baking time.

2 chicken breasts, cut into cubes
½-1 c. diced tomatoes (I use canned)
½-1 diced green pepper
1 onion, diced
¼ c parsley
4 bouillon cubes
1/3-1/2 c peanut butter

Fry chicken in a little oil and salt and pepper to taste. Fill a medium sauce pan 3-4 cups
of water and add chicken, tomatoes, peppers, and onions. Let the mixture come to a full
boil and add the parsley, bouillon and peanut butter. Allow the mixture to boil until it is
as thick as you’d like and the vegetables are soft. Serve over rice (basmati is preferred).

image source: simplyrecipes.com