Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken:

4 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon butter
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese


Directions:


Season the chicken with the garlic powder and black pepper.
Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese."

French Dip Sandwiches - Crock Pot Style

I found this recipe on another blog.... It is PAINFULLY easy and sure to be a crowd pleaser! Also, try adding a can cream of mushroom soup if you prefer a creamy sauce.

What you need is:

a 2 pound bottom round roast

(The weight of my roast differs each time - it makes no difference)

1 packet of onion soup mix

1 can beef broth

1 loaf of unsliced bread

(I have used French, Italian, sourdough.
Use whatever your store carries)

sliced Swiss cheese

That's it! Screams "Easy!!", right?

Spray the crockpot with nonstick spray.

I do this to help with the cleaning process.

Combine the beef broth and the onion soup mix in a crockpot.

Add the roast and
cook on low for 6 to 8 hours.

Preheat oven to 375 degrees.

When ready, remove roast from the juices
and shred the meat.

Slice the bread longways horizontally.
Slice again top to bottom into individual sandwiches.

On each sandwich, put a layer of beef,
then a slice of cheese.

Put the top piece of bread on and
wrap each sandwich in aluminum foil.
Put them onto a sheetpan for easier handling.

Heat the sandwiches for 20 to 25 minutes.

Serve with bowls of warm au jus from the crockpot for dipping.