Chicken and Leftover Rice


  • 4 chicken breasts
  • 4 cups cooked rice
  • 1 ½ cups water
  • 1 can evaporated milk
  • 1 package onion soup mix or use homemade
  • 10 ounces cream of mushroom soup condensed
  • 1-2 c grated cheddar cheese
  • 1/2 tsp freshly ground pepper
  • 1/2 package crushed Club crackers


  • Preheat oven to 325°F.
  • Spray 9×13 pan with cooking spray. Add chicken breasts and season with pepper and onion soup mix. (no need to add salt, as the soup mixes and crackers add enough salt)
  • Pour about 1/2 cup water around outside of chicken breasts, to create a bit of steam to help the baking of the breasts from not drying out
  • Bake about 30 minutes, uncovered
  • In a bowl mix together the remaining water, evaporated milk and canned soup mix.
  • Stir together until blended
  • Add in the cheddar cheese and rice. You may need to add in more water or evaporated milk to loosen up the mixture.
  • After 30 minutes remove the pan of chicken from the oven
  • Pour rice mixture over chicken.
  • Sprinkle over the crushed crackers
  • Cover with foil and bake for another 30 min, until thermometer reads 165 degrees when placed into the chicken breasts.
  • Remove from oven and let rest about 10-15 minutes
  • Serve


My casserole is always ready in 1hr 15 minutes however depending on your own variables, it can require up to an additional 25 minutes.

Beef Tips and Noodles



  • 2 pounds top sirloin steak, chopped into 1-inch pieces
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons vegetable oil, divided
  • 16 oz. egg noodles, or your favorite sturdy pasta (use Rheams Egg Noodles, frozen section)



  • ½ cup heavy cream (see substitutions in notes)
  • 1 tablespoon cornstarch
  • 1 cup frozen petite peas, not thawed (optional)


  • Preheat oven to 300 degrees.
  • Sear beef: While the chopped steak is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat. Add half of the beef and sear until deeply golden, about 4 minutes total. Remove to a plate but leave the drippings. Repeat with remaining beef; set aside.
  • Gravy: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium-high heat. Add the chopped onions and sauté until softened, about 5-8 minutes.
  • Reduce heat to medium, add flour, garlic and red pepper flakes. Cook for 1 minute, scraping up the browned bits on the bottom of the pan.
  • Reduce heat to low and slowly whisk in the water. Add the Zoup Beef Base, Worcestershire, soy sauce, Dijon, and all seasonings. Stir in the seared beef.
  • Bake: Bring the pot to a simmer, cover, and transfer to the oven. Bake for 90 minutes, then carefully remove the lid, stir, and continue to bake uncovered an additional 30 minutes. In the meantime, cook the pasta.
  • Noodles: Cook the egg noodles in a separate pot with salted water according to package directions, just until al dente. Drain and drizzle lightly with olive oil if the beef isn’t done cooking yet to prevent the noodles from sticking together.
  • Finish sauce: Once the beef is done, transfer the pot to the stove. Whisk the heavy cream with the cornstarch. Stir it into the beef then bring to a simmer until thickened, about 5-7 minutes. Add peas the last 1-2 minutes of cooking.
  • Combine: Stir in noodles and season with salt and pepper to taste. Garnish with fresh parsley if desired.


  • Zoup! Substitution:  substitute with 1 ½ tablespoons granulated beef bouillon or Better Than Bouillon.  For cubes, crush 1 ½ cubes and add directly without dissolving in water first. 
  • Prep Ahead:  follow the recipe through adding the beef to the gravy, cover and pop in the fridge. The next day, get your simmer on then transfer to the oven.
  • Gluten free:  swap the soy sauce for tamari, use gluten free flour and your favorite gluten free pasta.  Also, double check that your Worcestershire sauce is gluten free.
  • Recipe Variations: see post for more recipe variations, tips and tricks.  


  • To store: Beef Tips and Noodles should be stored in an airtight container in the fridge for up to four days. 
  • To freeze:  let the dish cool completely then transfer the contents to a freezer safe bag and squeeze out excess air to prevent freezer burn or transfer to an airtight freezer safe container. Freeze for up to 4 months.  For better textured noodles, omit the noodles and just freeze the gravy, then prepare the noodles fresh when ready to eat. Thaw in the refrigerator completely before reheating.
  • To reheat in the microwave:  heat for 90 seconds, then at 30-second intervals until warmed through.
  • To reheat on the stove: transfer to a skillet and heat over medium heat just until warmed through, adding additional, water or heavy cream as needed.

Cocoa Rubbed Hanger Steak


1 tablespoon unsweetened cocoa powder

2 teaspoons kosher salt

1 teaspoon light brown sugar

1 teaspoon chili powder

1 teaspoon fine-ground coffee

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

2 hanger steaks (about 1 pound each), patted dry

2 tablespoons vegetable oil


  1. For the steaks: In a small bowl, combine the cocoa powder, salt, brown sugar, chili powder, ground coffee, paprika, garlic powder, onion powder and pepper. Use a paper towel to dry the steaks. Rub the steaks with the spice mixture and let stand at room temperature for 30 minutes.
  2. Heat a cast-iron skillet over medium-high heat for a few minutes. Add the vegetable oil and steaks. Cook the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium-rare, about 3 minutes per side for a total of 12 minutes. Transfer the steaks to a plate or cutting board and let rest for a few minutes.
  3. Slice the steaks against the grain.