Velveeta Cheesy Chicken & Broccoli Rice

Tonight was a new recipe I found at kraftfoods.com. Both Scottie and I enjoyed it so I thought I'd share.


Ingredients
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 can (14 1/2oz) chicken broth
2 cups instant white rice, uncooked
1/2 lb (8oz) Velveeta cheese, cut into 1/2-inch cubes
1 pkg. (10oz) frozen chopped broccoli, thawed

1. Cook and stir chicken in large nonstick skillet on medium-high heat 5 minutes or until done.
2. Stir in broth. Bring to boil.
3. Add rice, Velveeta and broccoli; cover. Remove from heat. Let stand 10 min. Stir until Velveeta is completely melted and mixture is well blended.

Makes 6 servings, 1 cup each.

I seasoned the chicken a bit while cooking and we also added pepper to give it a little more flavor.

Baked Apples

I made baked apples tonight for a treat after a yummy chicken dinner.  Didn't take pictures, but you can find some on the direct link to the recipe I used.  I baked them for about 35 minutes and one of the apples skin split, but the apple retained its shape.  Guess that was a little too long!  I had only two golden delicious apples on hand, but still made the entire filling recipe and will use it in oatmeal tomorrow. Also added extra cinnamon because it's my experience that apples cannot have too much cinnamon.  These were so yummy. Easy too!

Baked Apples Recipe

4 large good baking apples
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water

Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. Make the holes about 3/4-inch to an inch wide.

In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve warm with vanilla ice cream on the side.

Makes 4 servings.