Meal Planning with Connie

I made a  little deviation from my original meal plan. I have been wanting to make this for a couple of weeks.  When I ran across a package of cooked, chopped chicken in my freezer this morning, I decided we’d have it for supper tonight. My friend, Donna, shared this recipe with me over the holidays. Her sister-in-law brought it to a family gathering, and Donna thought it was yummy! We do, too! It’s simple and easy to make. Donna’s sister-in-law used it as a side dish. I added the chicken (a couple of cups) and made this into a one-dish meal for our supper. Either way, it’s great and makes a large dish! There's plenty for our supper tomorrow night, too! I did use a tablespoon of olive oil in place of the butter called for on the Rice-A-Roni package. Chicken Rice-A-Roni and Green Bean Casserole While I cooked the Rice-a-Roni, I sautéed a couple of cups of fresh mushrooms along with a cup of chopped onion. My kids don’t like canned mushrooms, but love fresh. Go figure...

  These are a favorite with the kids! I did use Heart-healthy Bisquick tonight. You can use 2% cheese, but I highly recommend freshly grating it. It will melt better without the powdered coating on pre-shredded cheese. This coating works great for keeping the cheese from clumping together. It does inhibit melting, though - IMHO :) Garlic and Cheddar Cheese Biscuits 2 cups Bisquick. baking mix 2/3 cup milk 1/2 cup shredded cheddar cheese 1/4 cup melted butter 1/4 teaspoon garlic powder Preheat oven to 400 degrees. Toss cheese with baking mix. Add milk and mix until soft dough forms.  Drop dough by spoonfuls onto ungreased cookie sheet or roll out on floured board and cut with a biscuit cutter or glass. Bake  until golden brown, usually about 10 - 15 minutes. Mix melted butter and garlic powder; brush over warm biscuits before removing from cookie sheet.