Cheesy Chicken Rice Bake

Well the busy season for me has started which means the meals need to be made in less time but taste just as good :) I have ran across this recipe a few times and just never thought it would be real tasty BOY WAS I WRONG!!! My family ate this up going as far as licking the pan clean lol. THe biggest suprise was they didnt use soy sauce with it and soy sauce is a staple in our house!!!! If you snub this recipe (like I did) you will regret it. Super fast and super yummy :)

(favfamilyrecipes.com)
4-6 boneless skinless chicken breast halves, thawed
2 c. uncooked rice (not minute rice)
1 1/2 c. shredded cheddar cheese, divided
1/2 tsp. salt
1 tsp. pepper
2 cans (10.5 oz.) cream of chicken soup (undiluted)
3 c. water
1 envelope Lipton Onion Soup Mix

Preheat oven to 350 degrees Spray 9x13 pan with cooking spray. Layer rice, 1 c. cheese, salt and pepper in pan. Place chicken breasts on top. Dob rounded teaspoons of cream of chicken soup over the chicken breasts and rice. Pour water on top and sprinkle with onion soup mix. Bake uncovered for 1 1/2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 c. to keep moist) Remove from oven, sprinkle with remaining 1/2 c. cheese.

*If using brown rice, cooking time will be about 15 minutes longer

Spaghetti sauce (food.com)

Spaghetti for me is one of those go to meals since you can use ground beef right out of the freezer. I have always been looking out for a spaghetti recipe with the wow factor and I think this one is the keeper!!

2 lbs ground beef or italian sausage
3-4 garlic cloves, minced
2 (6oz) cans tomato paste
2 cups water (if you dont want it to simmer long add less)
3 tsp. basil
1 1/2 tsp. brown sugar
1/4-1/2 tsp. crushed red pepper flakes
1/4 cup red wine (optional)
1 small onion chopped
1 (28 oz) can diced tomatoes
2 (15 oz) cans tomato sauce
2 tsp. dried parsley flakes
1 tsp. salt
1/4 tsp black pepper
1 lb thin spaghetti
parmesan cheese

In a large heavy stockpot brown meat breaking up as you stir.
Add onions and continue to cook stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce, and water.
Add basil, parsley, brown sugar, salt, both kinds of pepper.
Stir well and bring to a boil. Stir in red wine if using.
Simmer on low, stirring frequently for at least 1 hour. A longer simmer makes for a better sauce, just be careful not to let it burn!!

Cook noodles according to pkg directions. Spoon sauce over drained noodles. Sprinkle with parmesan cheese.