Dormcookn.com

Ingredients:

• 5-6 chicken Breast(frozen or thawed)
• 2 cans of Cream of Chicken Soup
• 2 Bags of Mixed Veggies! Preferably Broccoli, Green beans, Corn and Carrots
• 1 Box of Chicken Broth
• 2 Cans of Big Flaky Biscuits
• 2 Cans of Small Flaky Biscuits
• Adobo Seasoning
• Season Salt
• Celery Seeds

Directions:

Step 1:

Pre-oven to 400 degrees

Place chicken breast in a deep dish pan.

Liberally sprinkle chicken breast with Adobo seasoning, and Pepper

Then Pour Chicken Broth over seasoned chicken breast

Place chicken in oven at 400 degrees

Step 2:

Open both cans of Cream of Chicken Soup

In pot combine Cream of Chicken Soup with Two Cans full of Water and Celery Seeds.

Mix Water and Cream of Chicken soup and bring to a boil. Reduce heat to low

In another pot bring Vegetables to Boil.

Step 3:

Once Vegetables are cooked. Combine The Vegetables in the pot with the Cream or Chicken Soup mixture

Let simmer

Step 4:

Once chicken is cooked. Remove frm oven. Pour out 1/3 of the chicken broth in the pan.

Dice chicken into small cubes. Once Diced Place chicken into the Cream of Chicken Soup.

Step 5:

Open both cans of Big Flaky Biscuits

Place the biscuits in the bottom of the deep dish pan. Place in oven and bake til browned.

Once biscuits are baked. Pour Chicken Soup Mixture over Biscuits in deep dish pan.

* If you have made more soup than can fit in the pan only use enough to fill the pan.

Step 6:

Open can of small flaky biscuits. Flatten the small flaky biscuit dough out. Place Over the Top of the Chicken soup mixture.

Place back in oven and cook until the top layer of biscuits have browned.

Let Cool and You are done. Enjoy

Here’s how to make an inexpensive, delicious, and popular West African dish called Jollof Rice:

Prep time: 15 minutes
Cooking Time: 45 minutes to 1 hour

Ingredients/Items:

• One big pot
• blender
• large mixing bowl (large enough to hold 4-8 cups of rice)
• Par-broiled long grain rice (4-8 cups)
• vegetable, canola, or olive oil
• Two 28 oz cans of whole tomatoes (3 cans if making 7 or more cups of rice) (or enough fresh tomatoes to fill a 6 cup blender 1 and a half times)
• medium or large onion (1)
• habanero peppers (1) (or more if you can endure spicy food)
• butter (4 tbsp)
• curry powder (8 tsp)
• seasoning salt (use to your own liking)
• thyme (use to your own liking)
• Italian seasoning (use to your own liking)
• water

Optional Ingredients:

Note: Make sure optional ingredients are cooked (can be frozen and fully cooked) before adding to this recipe.

• mixed vegetables
• shrimp
• beef cubes
• ground beef, chicken, or turkey
• grilled chicken (diced or strips)

Instructions:

1. In pot place enough oil in pot to cover a little more than the entire surface of pot. Heat oil over low to medium heat.
2. Blend tomatoes, peppers, and 1 onion (if making with all fresh ingredients be sure to add water before blending)
3. Pour blend of tomatoes, peppers, and onion into pot.
4. Add seasoning salt, thyme, Italian seasoning, 4 teaspoons of curry powder and 4 tablespoon of butter to pot. Turn stove up to medium to high heat.
5. While the tomato blend cooks, rinse rice in large mixing bowl until water is clear.
6. When tomato blend boils completely and has a smooth puree look, add rice.
7. Add more seasoning salt, thyme, Italian seasoning, and another 4 teaspoons of curry powder. (make sure to not put too much salt so taste first)
8. Let rice cook in tomato blend and stir frequently so that rice does not  burn excessively on bottom of pot. Also add water whenever rice gets dry.
9. When rice is halfway cooked then add any optional ingredients.
10. Cook rice until soft and fully cooked. When done, turn off stove and enjoy with friends and family.

Goes well with Plantains.