As my husband likes to call them. I guess he can get away with it because we did use chicken breast. Anyhow, We've had some kabob skewers for a while now and so I decided we'd better make some kabobs. I know making kabobs doesn't take a genius but, I still looked around online for recipes just get some ideas. After looking on the net and in cookbooks I decided I wanted to use chicken because we had some frozen breasts in our freezer, green pepper, red pepper, and tomato. I really wanted to use onion too but the husband doesn't like them. We seasoned them with a "secret rub". I don't know what is in the rub, it's from a family friend.

Chicken Kabobs

Boneless skinless chicken breast cut in cubes
1 Green Pepper
1 Red Pepper
1 Zucchini, cut diagonally into slices
1 Tomato cut in wedges
Marinade, rub, or seasoning of your choice

Slice/chunk veggies
Doctor up chicken and veggies
Put on skewers

Grill until veggies are tender and chicken is done.

OH and I almost forgot!! I made rice and it didn't suck! I used the microwave and was pissed to find out it was supposed to take the same amount of time as the stove. So I just cooked the rice at 100% rather than 50% and it worked. YAY!

This is what I walked in the door to, ready for the grill! YUM!

M, hard at work on our fabulous free grill!


These are a few of my favorite things

Beer + Dip! I would die happy if I could drink beer and eat dip the rest of my life. The first time I've ever had this particular dip I was an 18 year old freshman in college. Drinking was a big part of my life. I was eating eating the dip with celery and thought hmm... I swear this has beer in it. My cousin (who made the dip) tried to convince me it didn't but I knew better! I've never met a person who didn't like this dip. I get lots of requests to make it! Also, I'm trying to improve my picture taking. I live in an apartment and don't have any windows in the kitchen. So I had to take my food to the living room to get the pictures, I don't prepare food on the carpet! Just take pictures of it there!

Beer Cheese Dip

2 8oz packages of cream cheese
1 pack of dry ranch dressing mix
1/2 cup of beer
Shredded Cheese to taste
Serve with: pretzels, tortilla chips, carrots, celery....

Combine soft cream cheese, ranch dressing mix, and beer. The consistency will be weird, but just keep stirring. When the consistency becomes thick and smooth add cheese. Continue to stir
Top with cheese to taste.

A few notes on the recipe...

+Don't use 2 packages of fat free cream cheese, the consistency of the dip just won't turn out right. If you want to cut calories try a package of light and a package of full fat.

+I use whatever beer I have on hand to make this. Usually that is Bud Light. I know people who've made it with Honeyweiss and Miller Light.
+Keep stirring the mixture until the consistency gets smooth. It will look a little funky at first, but it will smooth out.
+I think the best this to eat with this dip is pretzels.

Here are a few pictures of the process....


Always a Crowd Pleaser

Today at work we had a food day! I love and hate food days. Love 'em because they give me something to look forward to at work. Hate 'em because I sa-wear I gain 5lbs by the end of the day. We always have fabulous food and today was no exception. I've really been craving my aunt's taco salad lately and today was the perfect excuse to make it.

Aunt Kathy's Taco Salad
(the pictures suck because I took them at work in the land of fluorescent lights, cubicles, and fugly yellow and blue walls.)

1 pound of ground beef or turkey.
1 bag of crushed tortilla chips

1 pack of taco seasoning/ salt and pepper to taste
1 8oz Wishbone Italian Dressing

1 can 16 oz kidney beans Rinsed and drained
1 4 oz jar of taco sauce/salsa

1 head of lettuce
1-2 large tomato sliced into wedges

1 large red onion sliced in rings
1 bag of cheddar cheese

1) Cook meat as you were making tacos. Drain and set aside.
2) Rinse and drain beans. Set aside.

3)Make your salad with all the above ingredients except for the chips, Wishbone and the taco sauce.
4)Right before serving crush tortilla chips and put on salad mix with the Wishbone and taco sauce.

Since this was for work I prepped everything the night before and combined the lettuce, tomato, and onion. I kept the beans and meat separate and added them the next day at work. (Instead of one can of red kidney beans I added 1 can of white kidney beans and 1 can of red beans, it's what I had on hand) After that I crushed my chips, and added my Wishbone and Salsa. This makes a ridiculous amount of salad and I only recommend making it if you are going to be serving it to a large group.


Stacey vs Rice

I suck at any dishes that include cooking rice. Every time we make anything the rice just doesn't taste like I think it should. There is a Risotto recipe I've been wanting to try for a while and finally got the chance to. It turned out OK. I mean it was good but my consistency wasn't quite right. I think I needed to let the rice sit a little longer and add less water. It tasted good but it was more like Risotto Soup rather than Easy Risotto.

Easy Risotto
(no pictures this time)

Prep: 5 minutes Cook: 25 minutes Stand: 5 minutes

1/2 cup chopped onion (1small)
1 tablespoon butter or margarine
2/3 cup uncooked arborio or long grain rice
2 cups water
1 teaspoon instant chicken bouillon granules
Dash black pepper
1 cup frozen peas (optional)
1/4 cup grated Parmesan or Romano cheese

1) In a medium saucepan cook the onion in hot butter until tender, add rice. Cook and stir 2 minutes more. Carefully stir in water bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. (do not lift lid)

2) Remove saucepan from heat. If desired stir in peas. Let stand, covered for 5 minutes. Rice should be tender but slightly firm and mixture should be creamy. Stir in Parmesan Cheese.

My consistency of this was not creamy at all. Just plain soupy. It was very good though. I added some carrots instead of peas. I think next time I'll add some chicken too.


Drinking and cooking don't mix!

It's the weekend and my husband and I don't have anything planned! HELL YEAH! That rarely happens. For dinner we are grillin burgers, making Chinese coleslaw, and having chips, salsa, and guacamole Of course the beer is flowing freely as well. This is where the problem lies

I prepared the dry ingredients for the slaw and set the bowl to the side. I got out a bowl to mix the ingredients for the dressing. I started with the sugar and poured it in the measuring cup and then instead of pouring it in the bowl that I set aside I poured it in the bowl with the dry ingredients. Aw hell. So I just mixed it up really well and then combined the rest of the dressing ingredients in a separate bowl.

Well it turns out the sugar on the slaw and not in the dressing isn't bad. The slaw wasn't as sweet and I liked that. I forgot to take a picture, but I don't think one is needed.

Chinese Cole Slaw

1 Bag Cole Slaw
1 Bag Sliced Almonds
1ish Cup Sunflower Seeds
1/3 cup of vinegar
1/3 cup oil
1/3 cup sugar
1 package Ramen Beef Noodles

In large bowl, mix slaw, almonds, noodles, and sunflower seeds together. In a separate bowl, mix sugar, vinegar, oil, & flavor pack from Ramen Noodles together. Pour dressing over slaw mixture. It's best if you make this ahead of time and let the dressing sit for at least 30 min to an hour. Don't mix dressing with the slaw mixture until you're ready to eat.

Since there are only 2 of us we usually end up with leftovers. The noodles are a bit soggy the second day but too terribly bad.


Faux Comfort Food

How come some of the best tasting foods are absolutely horrible for you? Tonight I made Low Cal Oven "Fried" Chicken and Corn Casserole. They taste delicious but aren't quite as bad for you as some comfort foods. I have made the chicken before but never the casserole. It was so good!

Low Cal Oven "Fried" Chicken

10 boneless, skinless chicken breasts
1 cup bread crumbs
1/3 cup Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 tablespoons fresh parsley (I use dried)
3/4 cup low calorie Italian dressing
Melted Butter

1) Combine the bread crumbs, garlic powder, pepper, and parsley.
2) Dip the chicken in the Italian salad dressing and then roll in bread crumbs.
3) Place Chicken in baking dish that has been coated with vegetable cooking spray. Brush lightly with butter.

4) Bake at 350 degrees uncovered for 45 minutes.

Corn Casserole
1 can cream corn
1 can regular corn
1 stick butter
1 box Jiffy corn muffin mix
1 small can sliced green chilis
8 oz sour cream
2 eggs

1)In a large casserole dish mix the corn, eggs, melted butter, Jiffy mix, and peppers. It's okay if the mixture is a little clumpy.

2) Dollop sour cream over dish. Bake at 350 for 20 - 30 minutes until top is golden brown.

This was the first time I've ever made this dish. It was so good! Next time ...... I'll add another can of chilis. I love to spice dishes up. I won't put the sour cream on top. I don't like sour cream. I just scooped it off the top and set it to the side. Next time if someone wants sour cream they can add it themselves after the dish has been cooked.

Pop It

On Wednesdays I take yoga at 6:30. The minor problem with this is I get off work at 4:00 so that is a pretty big gap from the time I get home to the time I leave for the gym. Instead of plopping my ass on the floor and surfin the net like I usually do, I decided to peruse one of my cook books. I was paying close attention to the "Candies" section when I came across this recipe. I had all the ingredients so I thought, why not. M loved it!

Caramel Corn

Prep: 10 min Cook: 10 min Bake: 20 min Oven: 300 Makes: 7 or 8 cups
7 to 8 cups of popped popcorn (1 bag)
3/4 cup packed brown sugar
6 tablespoons of butter
3 tablespoons of light-colored corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla

1) Remove all unpopped kernels from popped popcorn. Put popcorn into a baking or roasting pan. Keep popcorn warm in a 300 degree oven while making caramel mixture.

2) For caramel mixture, in a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.

3) Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel mixture over popcorn; stir gently to coat. Bake in a 300 degree oven for 15 minutes. Sir mixture; bake 5 minutes more. Spread caramel corn on a large piece of buttered foil to cool. Store tightly covered for 1 week.


Wrap It Up

This recipe is from my list below. I found it in a Betty Crocker cookbook I got for Christmas. I think I like these. I'm not 100% sure. I messed with the recipe a tiny bit so that may be why I'm on the fence. I'm usually not a big fan of wraps. Overall I give it B+. The husbanator on the other hand gave it an A+.

Bean Salad Wraps

Oven: 350 Makes: 4 Main Dish Servings
4 - 8 inch flavored of plain flour tortillas
1 - 15 ounce can Black Beans, rinsed and drained
1 - 15 ounce can Garbanzo Beans, rinsed and drained
1/2 cup chopped green sweet pepper or 1 fresh jalapeno chili pepper, seeded and finely chopped
2 tablespoons snipped fresh cilantro
1/3 cup light mayo dressing or salad dressing
1 tablespoon lime juice (I used lemon)
Leaf Lettuce
Chopped Red Pepper

1) Stack tortillas and wrap tightly in foil. Heat in a 350 degree oven for 10 minutes to soften
2) Meanwhile, in a medium bowl mash black beans and garbanzo beans slightly; add pepper and cilantro. Stir in dressing and lime juice

3) To Serve, spread bean mixture evenly over tortillas. Top with lettuce.
A few notes about this meal.....
1) It is super filling! I got out raw veggies and dip to eat with it, didn't need them.
2) The original recipe does not call for garbanzo beans or red pepper. I just added the beans because I had them and the red pepper because it was starting to go bad. Next time I'll use a whole red pepper.
3) My mouth is on fire. After I tasted the mixture I decided I wanted to spice it up some more. I added 2 fresh jalapeno chili peppers. WOAH! That was a bit too much.
4) I added a little more than a tablespoon of lemon juice.
5) I used dried Cilantro.
6) I think I'm going to use the leftover lettuce and left over bean mixture to make a salad for lunch tomorrow. I have some chicken I'll throw in there too.

Spur of the Moment

Peanut Butter and Chocolate - 2 of my favorite things - My cousin first introduced me to the fabulous world of a spoonful of peanut butter covered in chocolate chips. One of my friends recently told me she melts peanut butter and chocolate and dips pretzels in it. I knew I had to try this soon. I made it this afternoon and it was delicious . Of course I made too much so I decided to make Peanut Butter Chocolate Covered Pretzels with the extras.

PBC Pretzels

Some Semi Sweet Chocolate Chips
A Spoonful (or 2 or 3...) of Peanut Butter
Pretzels (Pretzel Rods probably work best)
Wax Paper

Combine chocolate and peanut butter
Microwave until melted stirring frequently
Dip pretzels in mixture
Lay on wax paper and place in fridge to cool
Keep there until you think they are done


Warm and Fluffy

Last night we had leftovers for dinner. I was really in the mood to bake. I looked at my list from last week and decided to go with Grandma McGee's Applesauce Cookies. I got this recipe from my friend Carrie. The cookies are so fluffy. My husband said they would be perfect with a glass of milk

Grandma McGee's Applesauce Cookies

2 3/4 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cloves
1 1/2 cup brown sugar
1/2 cup soft stick butter
1 tsp vanilla
2 eggs
3/4 cup applesauce
Optional: 1 cup raisins, 1 cup chopped nuts

1) Stir all dry ingredients together except brown sugar.

2) Cream soft butter and brown sugar together until creamy. Add eggs, blend well and then add apple sauce and vanilla, blend well. Add dry ingredients, small amounts at a time blending well. Add raisins and nuts.

3) Place 1 inch apart on greased cookie sheets. well rounded teaspoons at a time.

Bake at 375 10 - 12 minutes or until bottoms are slightly brown

These cookies are very good. I couldn't get over how fluffy they were. Next time I make them I think I'll chop up an apple and add it to the mixture and sprinkle cinnamon and sugar on top of each cookie before I place the them in the oven.

Mornin' On Ya

My In-Laws came up for a visit this weekend so I made this for breakfast Sunday morning. I will definitely be making this again. Maybe even for dinner one night.

Farmers Casserole

Prep: 25 min Bake: 40 min Oven: 350 degrees

Non Stick Cooking Spray
3 Cups frozen shredded has brown potatoes
¾ Cup Shredded Cheddar
1 Cup Diced Cooked Ham or Canadian Style Bacon
4 Beaten Eggs or 1 cup Refrigerated Egg product
1 1/2 Cups Milk or one 12 oz Evaporated Milk
1/8 Tsp salt
1/8 Tsp black pepper

1) Coat 2 quart square baking dish with non stick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion.

2) In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture.

3) Bake uncovered in a 350 degree oven 40 to 45 minutes or until a knife inserted near the center comes out clean

To prepare ahead of time follow steps 1 and 2 cover and place in the refrigerator for up to 24 hours. Remove and bake for 50 - 55 mins.

Next time I make this I'll definitely make sure to use a 2 qt pan, I used a 3 qt and the casserole wasn't as thick as I'd like it to be. I'll also add some jalapenos, more pepper, and maybe more potatoes.


A Family Staple

These two recipes aren't on my list below but, I already knew I was making the pasta tonight. It is one of my favs and everyone in my family loves it. Even my husband who hates broccoli loves this. The day before my wedding my grandma, aunts, cousins, and mom hosted a bridesmaid luncheon. This was one of the main dishes and everyone couldn't get over how good it was. It's an easy recipe, it just takes a bit of time.

Pasta Con Broccoli

1 Box of Large Pasta Shells (16 oz)
1 Bag Frozen Broccoli (16 oz)
1 Small Block of Velveeta Cheese (16 oz)
1 Can Cream of Celery soup
1 Can Cream of Mushroom soup
1 Can Cream of Chicken Soup
1 Can Milnot evaporated milk - DO NOT USE LOW FAT or FAT FREE!!!
1/2 Stick Margarine.
Garlic Powder or Garlic Salt to taste
Salt and Pepper to taste

Cook noodles per box directions. Cook broccoli per bag directions . Cut up Velveeta. In a roasting pan (ours is 10lb poultry pan) cut margarine in pieces. Add cooked noodles, cut up Velveeta, cooked broccoli, Milnot, and creamed soups. Mix well. Sprinkle with garlic powder, salt, and pepper. Mix again.

Cook at 375 for 40 - 50 minutes. In the words of my mom "you'll just know it is done".

In order to make this recipe a little bit healthier use Campbell's 98% fat free creamed soups and 2% Milk Velveeta (it has half the fat of regular Velveeta). If you use low fat Milnot this dish just doesn't taste the same. I guess if you have never had it you wouldn't know the difference but believe me, it is MUCH better with the full fat Milnot.

If you are planning on having this for a group of people it tastes great with garlic cheese bread and Pasta House Salad. (Tastes like salad from the Pasta House Co in St. Louis, similar to Olive Garden - but better!) I didn't make the salad tonight b/c it was just M and I but, here is the recipe:

Rich and Charlies Pasta House Salad

1 head of Romaine Lettuce
1 Head of Iceberg Lettuce
1 can drained Artichoke
1 can drained Heart of Palms
1 4oz jar drained Pimento
1 Purple Onion sliced
1/2 cup of Grated Parmesan Cheese
1/2 cup of Oil
1/2 cup of Vinegar

Tear lettuce in bit size pieces, add artichokes, heats of palm, pimentos, sliced onion, and Parmesan cheese. When ready to serve, add vinegar and oil and salt and pepper to taste. Pour over salad.....

The final step of adding the salt and pepper is key. You have to keep tasting/adding the salt and pepper until it's right.

The pasta serves roughly 6 - 8 and the salad may be around the same. I'm not sure. All I know is it is all delicious! :)

Recipes I'd like to try

Last night I went through some cook books and made a list of things I want to cook/bake. I thought I would post them on here so I don't lose the list. Some of these sound so good. I just can't wait to make them. It will probably take me a few months to get through the list. Most of these recipes yield 4 - 6 servings, so with it just being M and myself we usually have leftovers.

Sarah's Cookbook:
*Chicken Enchiladas
*Corn Casserole
*Chicken & Spinach Lasagna
*Chicken Marsala
*Chicken Parmigiana
*Toffee Crunch Dessert
*Applesauce Cookies

Betty Crocker Cookbook:
*Mississippi Mud Bars .....................A - 30
*Sticks & Stones ...............................A - 31
*Chocolate Cake Roll ........................ A - 33
*Cinnamon Tortilla Chips .......................64
*Fruit Salsa .............................................. 65
*Bean Salad Wraps ................................. 83
*Two Bean Tamale Pie .......................... 84
*Biscuits Supreme .................................123
*Candied Nuts .......................................180
*Toffee Butter Crunch ......................... 180
*Thai Chicken & Nectarine Salad .......455
* Vegetable - Beef Soup ........................491

The things I am most excited about trying on here are the Chicken Marsala, Two Bean Tamale Pie, Candied Nuts, and the Vegetable - Beef soup.



Never in a million years would I have ever thought I'd make a Thai-Style dish. That is, until we went to Jamaica and I tried a few new things. This meal took about 30 minutes to make and both M and I loved it!

Chicken with Pasta and Peanut Sauce

6oz dried fettuccine or linguine
2 cups fresh pea pods, tips trimmed, or one 6 ounce package frozen pea pods
1 cup cooked turkey or chicken strips
1 cup coarsely chopped fresh pineapple or one 8 oz can pineapple chunks, drained
¼ cup reduced-sodium chicken broth
2 tablespoons creamy peanut butter
1 tablespoon reduced–sodium soy sauce
1 tablespoon lime juice or lemon juice
¼ teaspoon crushed red pepper

1 clove garlic, minced

1) Cook pasta according to package directions. Meanwhile, halve the pea pods diagonally. Place pea pods and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander, drain well. Return the pasta, pea pods, and turkey to the hot pan. Add the pineapple.

2) Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heath and stir with a whisk until peanut butter melts. Sir in soy sauce. Lemon juice, red pepper, and garlic; heat through.

3) Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.


Red, White, and Yum.

Happy 4th of July! This morning we woke up and went on a bike ride. Afterwards, I was starving and thought I would make something special since it's a holiday.

Bisquick Strawberry Shortcake.

I know most people think of this as a dessert but today, I rationalized that this is most definitely a breakfast food. I mean it consists of biscuits, strawberries, and milk err...... vanilla ice cream and whip cream.

2 1/3 c. Bisquick baking mix
1/2 c. milk
3 tbsp. sugar
3 tbsp. butter
1qt. strawberries, sliced and sweetened
Whip Cream

Heat oven to 425 degrees.
Mix first 4 ingredients until dough forms.
Knead 8-10 times on surface dusted with Bisquick.

Roll 1/2 inch thick.
Cut with 3-inch cutter dipped in Bisquick.
Bake on cookie sheet until golden brown, 10-12 minutes.

Split shortcakes, fill and top with strawberries and whip cream.
Serve while the biscuits are still warm!

View from Top w/o Whip Cream:

With Whip Cream - YUM!

Next time I make this I will change a few things. I'll make my biscuits bigger and I won't cook them as long. They weren't dry by any means but if they were a little doughier (is that a word?!) that would have been good too. I ended up using 2 biscuits cut in half for each plate, next time I'll just make them twice as big.

I Love this recipe for 3 reasons 1) It is easy 2) It is delicious 3) I can use the leftover biscuits for another meal if I want to.

When cooking if I can make a recipe somewhat healthier I try to.... for this I used the Heart Healthy Bisquick, low fat whip cream, and low fat ice cream.


Favorite Summer Dish

I know we are only a week and a half into summer but this has become my favorite summer dish. You can add meat and make this as the main course or it is great as a side dish too. The first time I made this I put in cubed ham as the recipe calls for. I'm not a fan of cubed ham but, my husband really liked it. Luckily, I could just pick the ham out.

Rainbow Veggie Salad

1.5 cups uncooked rainbow or plain rotini pasta (4.5 oz)*
2 cups cubed cooked ham**
1 cup thinly sliced carrots (2 med)
1/2 cup thinly sliced radishes (4 med)
1/4 cup sliced green onions (4 med)
1 Large cucumber, cut in half lengthwise, sliced
½ or 1 cup of red pepper
1 tablespoon chopped fresh parsley

3/4 cup reduced- fat mayo or salad dressing****
1 tablespoon sugar
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

1) Cook Pasta as directed on package. Drain; rinse with cold water to cool. Drain well
2) Meanwhile, in large bowl, mix remaining salad ingredients.
In small bowl mix dressing ingredients until well blended
3) Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time. Top with Parmesan Cheese.

* There is usually plenty of dressing so I just cook the whole bag of pasta. I don't use it all in the salad, I just eyeball it.
**I think cubed ham is kinda gross. Turkey Pepperoni is delicious in the salad. Chicken would be good too.
***I use light Italian dressing

This is delicious when served right away but, tastes even better the next day.



Rocky Road Ice Cream Shop Pie

This pie is so easy and delicious. The flavor is just rich enough so that one piece is all ya need. We were able to each have a piece for dessert every night last week! My chocolate cravings thanked me, I'm not so sure about my waist line though!

This recipe is also from a Kraft Cook book. The picture below is from kraftfoods.com

- 1 1/3 cup cold milk
-1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
-8 oz of Cool Whip (thawed)
-Chocolate Pie Crust**
-1/3 cup each ... mini marshmallows, semi sweet chocolate chips, and chopped nuts
(I used walnuts)

POUR milk into large bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping, marshmallows, pecans and chocolate chunks. Spoon into crust.

FREEZE 6 hours or overnight until firm.
REMOVE pie from freezer 15 min. before serving. Let stand at room temperature or place in refrigerator until pie can be cut easily. Garnish as desired. Store leftover pie in freezer

**I already had frozen pie crust at home so I just used that instead of a ready made chocolate crust.

I topped my piece with walnuts, chocolate chips, chocolate sauce, Cool Whip, and marshmallows. M said it was excessive. I, on the other hand, said it was perfect!

Last Monday Night...

We had Chicken Parmesan Risotto. I found this recipe out of a Kraft cook book I bought at a garage sale for .10 last summer.

Chicken Parmesan Risotto
(Sorry for the bad picture quality)

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into small pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1-2/3 cups milk
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 cups instant white rice, uncooked
1 large tomato, chopped**

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned.
ADD soup, milk and cheese; mix well. Bring to boil.
STIR in rice and tomato; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through. Stir before serving.

** I substituted peppers and carrots for the tomato.

It was delicious. I had this for lunch the next day and it was even better.