Keep bar cookies fresh longers by cutting and serving only the amount needed.  Store the remaining uncut bars, tightly covered, right in the baking pan.  This reduces the amount of cut surfaces exposed to the air and prevents them from drying out.

This is an easy to make slow cooker recipe. My slow cooker tends to cook warm, so once I added the rice, I had add more water than what the recipe calls for. Next time, I think I would add another can of condensed cream of chicken soup.

1 lb. boneless skinless chicken breasts cut into 1 inch slices
1 can condensed cream of chicken soup
1 jar (4.5 oz) sliced mushrooms
1/2 cup water
1 1/2 cups frozen vegetables, thawed
1 1/2 cups uncooked instant white rice

In a slow cooker place chicken. Top with soup, mushrooms, and water. Stir to mix and spread evenly over chicken. Cover and cook on low for 4 - 5 hours.

About 15 minutes before serving, stir thawed vegetables and rice into the chicken mixture. Cover and cook on low for another 10-15 minutes or until the rice is done. Salt and pepper to taste.

1 tbsp vegetable oil
1 lb boneless skinless chicken breast cut into 1 inch pieces
1 tsp salt
1 1/2 tsp dried thyme leaves
1/8 tsp pepper
2 cups sliced fresh carrots (its about 4 medium carrots)
2 cups frozen potatoes O’Brien
1 jar chicken gravy
1 can Pillsbury Golden Layers refrigerated buttermilk or original flaky biscuits
1/2 tsp garlic powder

In a skillet, heat oil. Add chicken, sprinkle with salt, 1/2 tsp thyme, and the pepper. Cook for 5 minutes stirring frequently until chicken is browned.

Move chicken to 1 side of the skillet. Add the carrots and potatoes; cook for 5 minutes. Stir in gravy and heat to boiling. Reduce heat to low. Cover and simmer 20-25 minutes stirring occasionally until chicken is no longer pink in the center and the vegetables are tender.

During the last 15 minutes of cooking, heat the over to 400 degrees. Separate dough into ten biscuits. Cut each into quarters and place in a large bowl. Sprinkle garlic powder and the remaining teaspoon on thyme over the dough. Toss to coat. Place on an ungreased cookie sheet and cook 8-10 minutes or until golden brown. Scatter over top of cooked chicken mixture before serving.