CHICKEN & RICE CASSEROLE MIX
Gifts In A Jar: For The Slow Cooker

3/4 cup powdered coffee creamer
1 1-ounce package Hidden Valley Ranch dressing mix
1/2 cup Parmesan cheese
3/4 cup sliced almonds, toasted and cooled completely*
1/4 cup real bacon bits
1 3/4 cups white rice

Layer the ingredients in the order given into a wide-mouth 1-quart
canning jar. Pack each layer into place before adding the next
ingredient. Attach a gift tag with the cooking instructions.
*To toast almonds, place nuts in a single layer on a baking sheet. Bake
at 350ºF for approximately 10 minutes or until nuts are golden brown.

CHICKEN & RICE CASSEROLE

Chicken & Rice Casserole Mix
4 1/2 cups water
1 to 1 1/2 pounds chicken breast, diced

Empty contents of Chicken & Rice Casserole Mix into slow cooker,
stirring to combine. In a saucepan, bring water to a boil. Pour water
over rice mixture and stir. In a sauté pan, brown chicken. Add to crock
and stir. Cook on high for 2 1/2 to 3 hours, stirring occasionally.

Beefy Mexican Casserole Mix in a Jar

1 (1.61 ounce) package regular or non-fat brown gravy mix
3 tablespoons taco seasoning mix
2 tablespoons dried minced onion
2 tablespoons dried celery flakes
2 tablespoons beef bouillon granules
1 tablespoon dried parsley flakes
3 to 3 1/4 cups wagon wheel pasta

Pour gravy mix into wide-mouth quart jar.

In small bowl, stir together taco seasoning mix, celery flakes, bouillon granules and parsley flakes. Pour into jar to make second layer. Add pasta. Close with lid. Attach gift tag and decorate jar as desired.

Tip for filling jar: Use a funnel to pour the dry ingredients into the bottom of the jar.

Use the following instructions for the gift tag:

Beefy Mexican Casserole

Cook and stir 1 pound ground beef in skillet until done; drain and set aside.

Empty contents of jar into 13 x 9-inch baking pan that has been coated with cooking spray. Add 3 1/2 cups water; stir to combine. Stir in 1 cup chunky salsa, 1 (16 ounce) can Mexican corn (drained) and the cooked beef. Cover tightly with aluminum foil. Bake at 375 degrees F for 60 to 70 minutes or until pasta is tender. Remove foil; sprinkle 1 cup shredded Cheddar cheese over top. Cover loosely and let stand until cheese melts.

Makes 8 servings.