Ritz Chicken

No, I didn't name this chicken after myself. Although, it is awesome, and I am awesome, so maybe someone should have. :)

3 cups Rice (cooked)
2 cups Chicken (cooked and diced-I like shredding part of a store-bought rotisserie chicken)
2 cans Cream of Chicken Soup
1 pint Sour Cream
1/2 cup Butter (melted)
2 cups Ritz Crackers (ground)
1 tablespoon Poppy Seeds

Mix cream of chicken soup and sour cream in a bowl. Set aside. In a 9"x13" pan, spread the rice along the bottom. Spread chicken over rice. Pour sour cream mixture over chicken. Mix Ritz crackers, poppy seeds, and butter in separate bowl. Put mixture over the sour cream. Bake at 350 for 20 minutes.

I also like mixing salt, pepper, and parsley in with the soup mix to give it just a little more flavor.

For Sarah...

Chicken Pie

Mix together in a 2 quart baking dish:
Cooked chopped chicken (My mom uses a whole chicken, I use 2 chicken breasts)
1 cup chicken broth
1 can cream of chicken, celery, or potato soup (cream of potato is my favorite)
Salt and pepper, if desired

Topping:
1 cup self-rising flour (or all purpose flour with 1 ½ tsp baking powder and ½ tsp salt)
½ cup butter, softened
1 cup milk

Cut butter into flour until mixture resembles coarse crumbs. Stir in milk just until wet—will be lumpy. Pour over chicken, broth, and soup. Bake at 375° for 45 to 50 minutes or until golden brown on top. You can also add cheese or veggies to the chicken, but cook a little longer for frozen veggies. This recipe came from my mom.

I make this ALL the time because it is delicious, it is good for me...and, bonus, it is EASY. You just need to plan ahead a little bit because it bakes for 45 to 50 minutes. Sorry, I don't have a picture of it.

Chocolate Decadence???

I would like to know if there are any objections (allergies, preferences, etc.) to this.

Chocolate Decadence with Sweetened Cream

2 cups chocolate chips, divided

3/4 cup butter, softened

3/4 cup granulated sugar

2 eggs

1 cup flour

1/4 cup milk

Preheat oven to 350. Line 9 inch round pan with foil; lightly grease.

Melt 1 cup of chocolate chips in microwave (1 minute, stir; then, 15 seconds at a time; stir until smooth.) Cool to room temperature.

Beat butter and sugar in large bowl until creamy. Add eggs; beat on high for 2 to 3 minutes. Gradually beat in flour alternately with milk. Stir in remaining 1 cup chocolate chips. Spoon into prepared pan.

Bake 40 to 45 minutes or until toothpick comes out clean. Cool completely in pan on wire rack. Lift cake from pan using edges of foil; remove foil and top with sweetened cream.

*Sweetened cream: Beat 1 cup heavy whipping cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla in chilled bowl until soft peaks form.