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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Cook chicken until tender (about 30 to 35 minutes) in 4 cups water. Pour off broth and save; let chicken cool and cut into pieces. Cook rice in chicken broth. Boil or saute onions and peppers until soft. In a greased (large) casserole dish, lay chicken in bottom. Place cooked rice on top. Put onions and peppers on top of rice. Cover this with the cream of mushroom and cream of chicken soups. Bake at 350° for 20 minutes. Remove from oven and cover with cheese. Bake for 10 minutes more.