CREAMY CHICKEN & RICE HOTDISH
6 oz box Chicken-flavor Rice-A-Roni
10 oz can Cream Of Mushroom Soup
8 oz Sour Cream
1 whole Rotisserie Chicken
1 container French-fried Onions (6 Ounce Can)
Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken, removing meat from bones.
When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed 9×13 baking dish and bake, uncovered, at 350 F for 40 minutes.
Remove from oven, cover with the french-friend onions and bake for 5 more minutes. Remove from oven and try not to eat the whole thing.

CINNA-BUN CAKE
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

TOPPING:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

GLAZE:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

Preheat oven to 350. Prepare a 9×13 baking pan. Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together. Stir in the melted butter and pour into a greased 9×13 pan. Mix topping ingredients together and drop over cake. Swirl topping and cake mixture with a knife going up and down the length of the pan (only inserting the knife a little). Bake at 350 for about 30 minutes. While cake is baking, make glaze and drizzle over warm cake. (Note: A cream cheese frosting can be used instead of the glaze) Can be made ahead and reheated in oven for a few minutes.