This week's column is a free-for-all for some of my favorite comfort foods. Chicken and Rice Soup is perfect for any season. I like to dress it up with some créme fraiche and fresh herbs right before serving. Baked Chicken and Rice is another Spring-forward kind of entrée. And, top off the dinner menu with a big slice of Chocolate Cake with Peanut Butter Frosting. You'll think you died and went to Reece's heaven!

Happy eating!

Chicken Rice Soup

1 lb. boneless, skinless chicken breasts, cut into 1" pieces 3 (14-oz.) cans ready to serve chicken broth 1 (14-oz.) can ready to serve vegetable broth 1 onion, chopped 3 cloves garlic, minced 3 carrots, sliced 2 stalks celery, chopped 1 (8-oz pkg. sliced fresh mushrooms 1/2 C. long grain rice 1/2 tsp. dried basil leaves 1/4 tsp. dried thyme leaves 1/2 tsp. salt 1/8 tsp. white pepper

Combine all ingredients in 4-5 quart crock pot. Cover and cook on low heat for 6-8 hours until chicken is thoroughly cooked and vegetables and rice are tender.

Baked Chicken and Rice

1 (10 ¾-oz.) can cream of chicken soup 1 C. water 3/4 C uncooked rice 1/2 tsp. paprika, divided 1/2 tsp. pepper, divided 2 large boneless, skinless chicken breasts ¼ tsp. salt

Preheat oven to 375 degrees. In an 8x8 baking pan, combine soup, water, rice, ¼ tsp. paprika and ¼ tsp. pepper. Sprinkle chicken with salt and remaining seasonings and place on top of rice. Cover tightly with foil and bake for 45-50 minutes.

Chocolate Cake with Peanut Butter Frosting

1 3/4 C. flour 2 C. sugar 1/2 C. cocoa powder 1 1/2 tsp. baking soda 1 1/2 tsp. baking powder 1/4 tsp. salt 2 eggs 1 C. milk 1/2 C. oil 2 tsp. vanilla 1 C. boiling water

Preheat oven to 350 degrees. Grease and dust with cocoa two 9" layer cake pans. Set aside. In large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Stir with wire whisk until blended. Add eggs, milk, oil, and vanilla and beat well with mixer until combined (about 2 minutes). While beating, heat water in microwave to boiling. Stir boiling water into cake batter. Pour the thin batter into the two prepared pans. Bake at 350 degrees for 30-35 minutes or until cake pulls away from sides of pan or when a toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pans and cool completely on wire racks. Fill and frost Peanut Butter Frosting.

Peanut Butter Frosting

1/2 C. butter, softened 1/2 C. peanut butter 6 C powdered sugar 4-8 T. milk 1/4 tsp. salt 2 tsp. vanilla

In large bowl, combine butter, peanut butter, sugar, salt, vanilla, and 4 T milk. Mix well, adding more milk as needed to make a fluffy spreadable frosting.