Tin Foil Artichoke Chicken & Rice

I originally found this recipe on KraftFoods.com, and it sounded good to me (-plus 'easy' is a bonus right?!) so we tried it out. The verdict? We all (even Addie!) really liked it! :) So here it is for easy access to make again in the future, and so that you guys can try it out too!

*the original recipe can be found at the Kraft link I shared (above), and this one below, as always, has my own little changes. -this is also a smaller version (I halved their recipe) but it made OODLES for us to have leftovers!

Ingredients:

1 1/2 cups instant white rice, uncooked

1 1/2 cups warm water

2 large boneless skinless chicken breasts (ours were the thick ones so we got like 2-3 servings of chicken in it)

1 can (13-3/4 oz.) artichoke hearts, drained, quartered (the original recipe calls for 1 can for the 6 chicken breasts, but we LOVE artichokes so I used the whole can on just our little bit of chicken)

2 large tomatoes, chopped

1/2 cup KRAFT Zesty Italian Dressing

1/4 cup pesto
garlic salt, to taste

Directions:

Heat oven to 400°F.

Mix rice and water; spoon onto centers of 2 large sheets heavy-duty foil (I always double wrap our food when making tinfoil dinners since they tend to leak -and shape your foil into almost a 'bowl' shape before adding the rice as it would probably run off otherwise). Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto. Add garlic salt.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place on a cookie sheet, and bake 30 to 35 min. -or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil with sharp knife to release steam before opening.

Chicken & Veggie Stirfry

I love making this! Its so simple, pretty quick, and a good way to get in TONS of veggies! Dan laughs because I call this 'My Experimental Stir-fry Veggies with a Hint of Rice' ... its always different depending on what we have available at the time (hence 'experimental') and its like a whole pan full of veggies .... with a little rice. :) This is totally one of those meals you just make up as you go with what you have and what sounds good!

Ingredients:
Chicken breasts (we usually do 2-3)
Veggies, chopped (various peppers, peas, carrots, corn, squash, zucchini, water chestnuts, etc)
Rice (I go by looks since we keep our rice in a plastic container, but usually its about 2 cups)
Soy Sauce and/or Teriyaki Sauce
Salt & Pepper to taste *optional

Directions:
Cube and cook chicken well in a large frying pan. (Add a splash of Teriyaki if you like)
On another burner cook your rice. (we usually have the 'instant' kind around, so it only takes a minute or so)
Chop and add your veggie medley to the pan with the chicken. Saute until tender.
Add rice, some soy sauce, and mix well. I usually cook it all together for another minute or two after adding the rice.
Add soy sauce or seasoning as you like it and enjoy!
(makes about 6 servings)

Creamy Crock-pot Chicken & Rice

*this is the closest pic I could find to what my recipe looks like. Sometimes I make it 'plain' (given below) and sometimes I 'spice it up' by adding chopped onions, other mixed veggies, and etc... whatever just sounds good at the moment.

Ingredients:
2 cans cream of chicken soup
1 1/2 cups water
1 box rice (6 oz.)
4 large carrots, chopped
4-6 chicken breasts
1 tsp onion powder
1 tsp black powder
4 oz cream cheese

Directions:
-In a crock-pot mix soup, water, rice, and carrots
-Add chicken making sure it's evenly coated
-Cover and cook on low for 7-8 hours or high 4-5 hours, or until done