Chicken rice casserole

This makes enough to put into 2 8x8 glass casserole dishes; one for dinner and one for leftovers!

Ingredients:
4 chicken breasts
chopped carrots
chopped celery
2 tbs butter
2 cups rice
2 cups chicken broth
2 cups water
dried minced onion
garlic powder

Chicken rub:
1/2 tsp garlic powder
1/2 tsp minced onion
1 tsp paprika
1 tsp thyme
3/4 tsp salt
1/4 tsp chili powder
black pepper to taste

Directions:
1. Preheat oven to 350 degrees
2. Bring chicken broth (or water and chicken bullion), water, generous shake of minced onions and garlic powder to a boil then let sit till needed off the heat
3. Melt butter in both casserole dishes and stir in rice, chicken broth mixture, carrots, and celery
3. Coat chicken with rub and place on top of rice
4. Cover in foil and cook for 30 minutes, uncover and cook 15-20 minutes longer

*Can also make rice in a pot, cook the chicken, carrots, and spices in butter in another pot, adding softer vegetables at the end to cook, then mix back in the rice.

Lemon herb chicken noodle soup

Ingredients:
- 1 cup orzo noodles (it looks like rice; egg noodles could be substituted but adjust boiling time accordingly)
- 2 chicken breasts, cut into slivers or cubed
- 3/4 cup sliced carrots
- 2 chicken bullion cubes
- 5 cups water + more as needed if there's not enough broth
-  ~1 Tbl lemon juice (add more to broth to taste)
- olive oil
- sage, thyme, pepper, salt, garlic powder, minced dried onion

Directions:
-In frying pan, mix chicken and carrots, coat lightly with olive oil and lemon juice and very generously sprinkle with all the herbs, onion, garlic, and salt
-Cook over medium heat until chicken is browned slightly
-Meanwhile, bring water to boil and add chicken bullion
-When chicken and carrots are finished, add to pot with the orzo
-Add more spices, garlic, onion, salt, and lemon to taste
-Cook for 10 minutes or until orzo is al dente
-Enjoy!