I make this recipe for almost every holiday and often take it to potlucks. Usually, I make the pilaf ahead to allow the flavors to blend and then reheat it in the microwave before serving. This also makes for more room in the oven and less chaos when you are putting out a big holiday meal. —Dianne Bettin, Truman, Minnesota
We have lots of friends from up North who come down here to Florida each winter to be our of the snow and in the sun. They always love to be served fresh seafood, a green salad and pie made with just-ripened strawberries. So I always try to accommodate them...and they usually compliment the chef!
In Bay City, Texas, Mildred Sherrer turns a boxed rice mix into a complete meal by adding ground beef, celery and green pepper. "It's so quick to fix and makes a flavorful, filling main dish," she jots.
This heartwarming main course with lots of chicken, cheese and rice makes a quick and comforting weeknight meal. “It's a great recipe for people with full-time jobs,” notes Donna Burnett from Baileyton, Alabama. “Their families are sure to request it often.”
When you don't need to cook for a whole crew, try this smaller sized casserole that feeds just a few. "The saucy combination of chicken and rice is one of our favorite suppers," assures Edna Thomas of Warsaw, Indiana.
"My aunt shared this great South Texas dish with me," relates Billy Boyd of Houston, Texas. With just four ingredients, the spicy southwestern casserole can be served swiftly...and will undoubtedly disappear quickly. "When I take it to church dinners, there are not leftovers," he says.
I came up with this recipe when I was looking for something out of the ordinary to take to a family potluck. The compliments were overwhelming and I gladly shared the recipe.—Joan Crandall, Burlington, Connecticut