"This is one of those quick family favorites that uses ordinary pantry items," says Gail Prather of Grand Island.

Chicken Noodle Parmigiana

1 egg, beaten

1/2 cup Italian-flavored bread crumbs

4 boneless, skinless chicken breast halves (1 to 112 pounds total)

1/4 cup vegetable oil

26-ounce jar spaghetti sauce

1 1/2 cups water

1/2 pound fresh sliced mushrooms

(2 ) 3-ounce packages ramen noodles, broken up (reserve seasoning packet for another use)

1/2 cup (2 ounces) shredded mozzarella cheese

Place the beaten egg in a shallow dish. Place the bread crumbs in another shallow dish. Dip the chicken in the egg then in the bread crumbs, coating completely.

In a large skillet, heat the oil over medium heat. Cook the chicken for 4 to 5 minutes per side, or until no pink remains. Remove the chicken to a serving platter and cover to keep warm. Add the spaghetti sauce, water, mushrooms and noodles to the skillet. Cook for 4 to 5 minutes, or until the noodles are tender, stirring occasionally.

Reduce the heat to medium-low and return the chicken to the skillet, placing it over the noodles. Sprinkle the chicken with the mozzarella cheese. Cover and cook for 4 to 5 minutes, or until the chicken is heated through and the cheese is melted.

Makes 4 servings.

Gail Prather,
Grand Island

And for a snack: Butterball Rice

1 package white rice

Butter (do not use margarine)

Powdered sugar

Cinnamon

Cook rice according to package directions. Divide rice into individual bowls. Roll butter into small balls and the roll balls in powdered sugar and cinnamon. Place 2 or 3 butterballs on top of hot rice in each bowl.

Note: Butterballs can be rolled ahead of time.

"This makes a hearty and delicious breakfast or treat for any time of day. Kids love them and so do adults."

Trish Backlund,
Grand Island