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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

Baked Chicken and Rice
 DVO Recipe Center
Serves: 6

6 chicken breasts
1 cup white rice uncooked
3 cups water
2 10 3/4-ounce cans cream of chicken soup
2 stalks celery, cut up
1 tablespoon parsley, dried
salt
black pepper

You can use up to 6 chicken breasts, or you can use just a few chicken tenders, whatever you want to eat. Put chicken in 9x13 pan; mix soup and water in large bowl. Add rice, celery, parsley, and salt and pepper to taste. Pour over chicken in pan. Cover tightly with foil. Bake at 325 for 2 hours.

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