Durning House Chicken and Rice

This is another favorite recipe I got from the Durning House. It's easy and I always have the ingredients. I make it a lot when we have company or need to bring a meal to someone. It's one of my kids and my husbands favorite meals.

Creamy Chicken And Rice
4 c. cooked rice
1/2 c. butter or margarine, divided
1/2 c. all-purpose flour
2 c. milk
2 tsp. chicken bouillon granules
1 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper
4 to 5 c. chicken, cooked and cubed
12 oz. process American cheese, cubed
2 c. sour cream (16 oz.)
1 1/4 c. butter-flavored crackers, crushed (about 32)

Spread rice into a greased, shallow, 3 qt. or 9x13 inch baking dish; set aside. In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 for 10 to 15 minutes or until heated through. Makes 6 to 8 servings.

Sarah's Chicken Pot Pie

I got this recipe from my friend Sarah. She tutors my son, Ford and it used to kill me when I'd walk into her house and smell this baking. I finally got up the nerve to make it, always assuming it would be too much work. It's not! Brock spent the entire time I was baking this proclaiming profusely that he was allergic to pies. Once he tried it, he said "I like this Sam I Am! I want pie every night." The good news is, it makes enough for two pies. Great for those nights when you have to cook for someone else also. I froze my extras this time, we'll see how that works.

I've gotten a couple of recipes from Sarah that are my all time favorites....one of them a bacon wrapped meatball that I'll have to make soon because, just thinking about it has my mouth watering!

Sarah took a combination of several recipes to come up with this version so, the directions are not exactly step by step. Basically, cut up your vegetables and cook until tender (or use frozen like I did this time).

Deep Dish Chicken Pot Pie

3 cups cubed or shredded cooked chicken

1 cup sliced cooked carrots (I actually substituted corn this time)

1 cup cubed, cooked potatoes

1 cup frozen green peas

1 medium onion, diced and cooked

6 TBS. butter or margarine

1/2 cup flour

2 TBS. chicken bouillon granules (Sarah uses chicken base because she likes it better, I've done it both ways)

1/2 tsp. pepper

4 cups milk

2 pie shells (I use Pillsburys pie crust, I think they are the best...even better than my mom's. Sorry mom!)

In a large sauce pan, melt butter and stir in flour, salt(I realize salt is not in the above ingredients, I just threw some in) bouillon, and pepper. Over medium heat, gradually add milk. Cook and stir with a wire whisk until mixture thickens and bouillon has dissolved. Combine vegetables, chicken, and sauce. Pour into prepared pie shell. Cover with remaining pie shell. Be sure to cut vents in top pie shell. Bake 40 minutes until golden.

Macaroni and Cheese

I am constantly looking for a good homemade mac and cheese. I've tried several and they never turn out very good. I found this recipe on "The Pioneer Woman Cooks". For those of you who have never heard of her blog, she is AMAZING and her blog is hilarious, actually making her recipes enjoyable to cook! And, if you still don't feel like cooking, it's still an entertaining read.

York does not enjoy mac and cheese. This is a rarity because, as I've said, he'll eat just about anything. I'm pretty determined to find a recipe that even he will like. So, I tried it and he said it was alright and even added that it had good flavor. My kids seemed to really like it. I actually received a "thanks for dinner" from an eleven year old boy. Words not heard very often from him! My four year old, who usually claims to be allergic to my cooking, said "I don't think I'm allergic to this!" Of course, 4 bites into it, he claimed he was full and after the usual lecture about not asking me for anything else tonight, he left a mostly full plate. 30 minutes later, he was hungry again and begging for bubble gum.

Macaroni & Cheese

Preheat oven to 350 degrees
4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated (1 pound is 2 cups for those of you who would need to look this info up!)
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme


Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.In a small bowl, beat egg.In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.Pour egg mixture into sauce, whisking constantly. Stir until smooth.Add in cheese and stir to melt.Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDER SALT.Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.