Nearly every weekend I prepare one of my recipes for a small church gathering. It’s somewhat of a pot luck affair but usually there is a theme such as Chinese, Italian, Mexican or simply “pot luck”.

Frequently I have been asked for the recipe and now I simply tape a copy of the recipe onto the container when possible. When that is not possible or practical, I’ll print a few copies so those who want a copy can have it to take home with them. Last week’s recipe was Scalloped Potatoes and this coming weekend I’ll be preparing Sour Cream Potato Salad.

This morning I needed to create a dish for my honey to take with him for a weekly luncheon at his church. We weren’t really prepared and there was no time to go shopping to get anything special so I went with what we had on hand. It turned out really good too!

First I cooked some brown rice by using a standard method:
1 cup rice
2-1/2 cups water
Bring the water to a boil then stir in the rice. Allow to simmer for 45 minutes until the water is entirely absorbed.

I then cut up a boneless skinless chicken breast into bite sized pieces. I poured about a tablespoon of olive oil into a large nonstick pot and heated the oil over a medium flame. I added the chicken to the pot and cooked it until done. Next I poured in a can of chicken, rice and vegetable soup and stirred it in. Then I added a bag of frozen mixed vegetables and stirred the mixture, breaking up frozen clumps of vegetables. Over medium-low heat I cooked that mixture until the vegetables were hot. I then mixed in the pot of hot rice and stirred until everything was evenly spread.

I placed the entire mixture into a casserole dish just before he had to leave. The casserole dish was brought home empty! Mission accomplished.