I wondered what would happen if I took two recipes from the pioneer woman and Rachael Ray-ed them. Meaning that I made them easier and faster to cook. So I took the chicken and noodles and her rosemary rolls and tweaked them a little.
Chicken and noodles
1 bag Tyson frozen grilled chicken strips- thawed and diced
2 boxes(2 quarts) chicken stock
2 carrots-diced
2stalks of celery- diced
1/2 onion- diced
1 16 oz. bag of reames frozen noodles
1 tsp. salt, pepper, and dried thyme
2 tsp. dried parsley
2 Tbl. corn starch
1/4 cup water
Pour 1 1/2 boxes of stock in a large pot and bring to simmer. Then add carrot, celery, onion and spices to stock and cook for 10 -15 min. Then add noodles and a little more stock to cover the noodles. Bring up heat to medium high and cook noodles for another 10-15 minutes. Then add chicken and cook until chicken is heated through. When mixture is boiling add corn starch that has been mixed with water. This will thicken the stock. You may need to add salt and pepper again. Then take off heat and let sit for a few minutes and the stock will thicken even a little more. This is sooooo yummy!
Dinner Rolls
1 Bag of Frozen Rhoades rolls
1/2 stick butter- melted
1/2 Tbl. garlic powder
1/2 Tbl. dried basil
Spray muffin pan with non-stick spray and put 2 frozen rolls in each muffin tin. Then spray a piece of plastic wrap with cooking spray and cover the rolls. Heat oven for 2-3 minutes on lowest setting. Mine is digital and will go as low is 170 degrees. Then turn oven off. Place muffin tin in oven and let rise for 3 hours or until doubled in size. Then take out of oven and preheat to 350 degrees. Add spices to melted butter and brush each roll with butter mix. Bake for 15-20 min. These are amazing and everybody will think you slaved over these all day!
