Cooking for a Crowd
Cooking for a crowd doesn’t have to be time-consuming. This is one of those easy peasy dishes that everyone wants the recipe for. Sometimes, I’m embarrassed to tell inquirers how easy it is.
Chicken and Rice
Dump Cake with vanilla ice cream
Chicken and Rice
Servings: 4 to 5 cups per box
1 whole chicken boiled and shredded (save broth–whole chicken makes better broth than breasts).
2 or 3 boxes chicken flavored Rice a Roni (1 chicken works for either 2 or 3 boxes)
1 Tbs. butter or margarine per box
2 1/2 Cups chicken broth per box (if you don’t have enough broth top off with water)
Boil chicken. You can cook it overnight in a crock pot or boil it on the stove. Cool and shred. In large skillet or roasting pan combine rice-vermicelli mix and butter or margarine. Saute over medium heat until vermicelli is medium brown, stirring frequently. Stir in broth/water and seasoning packets (included in box). Bring to a boil. Cover and reduce heat to low. Cooking time will vary with boxes used. Check after 20 minutes. DO NOT STIR! Try not to open lid more than necessary. It helps if you have a glass lid. The liquid should be absorbed in the rice when it’s done.
You can cook this in a crock pot as well. Cook the chicken overnight. Take it out to cool and shred. Follow directions above. You still have to measure the broth/water. Dip it into measuring bowl. DON’T TRY TO POUR. If you have too much, pour remainder in another bowl and use it for something else or discard. If you don’t have enough broth, do as suggested above and top off with water. I used to put this on before I went to church and it would be ready when I got home. All crock pots cook at different speeds, so you might want to try it while you’re at home first.
Serve with a salad of your choice and hot bread. I love Pillsbury bread sticks with it.
1 lg. can crushed pineapple (100% juice, not syrup)
1 lg. can cherry pie filling
1 yellow cake mix
1 1/2 cubes butter
pecans or walnuts to sprinkle on top (optional)
vanilla ice cream NOT OPTIONAL! Okay. It’s optional I guess.
Drain about half of the juice off the pineapple. Dump it in a cake pan (spread evenly).
Dump cherry pie filling in the cake pan. Spread, don’t stir.
Sprinkle yellow cake mix over mixture. Don’t stir.
Cut butter into pats. Place pats evenly over mixture.
Sprinkle nuts on top.
Bake at 350 degrees for 30 to 45 minutes.
Best served warm with vanilla ice cream on top.