Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Simmer chicken in pan until completely cooked.
Pour in can of chicken and rice soup.
Fill empty can with rice and pour in. Add water.
Let cook until rice is soft and fluffy.
Then serve.
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
baking dish. Combine soup, rice, 1/2 tsp paprika, 1
Sprinkle chicken with salt and pepper.
In large oven
uart baking dish, combine soup, rice and water or milk.
Add
Place rice on bottom of baking dish; put chicken on top. Mix together broth and soup. Pour over chicken and rice. Cover and bake for 1 hour at 350\u00b0.
Place rice in bottom of flat baking pan.
Lay washed chicken breasts on top of rice; sprinkle lemon pepper and salt on chicken and rice mixture.
Place onion slices on top of mixture and pour the water over rice.
Bake uncovered at 275\u00b0 for 3 hours.
Spread rice evenly in buttered casserole pan.
Sprinkle 1/4 of the dry onion soup on rice.
Place chicken on rice.
Sprinkle with remaining onion soup and pepper to taste.
Blend well the mushroom soup, chicken gumbo soup and water.
Pour over chicken and rice. Dot with margarine and cover with foil.
Bake 2 hours at 325\u00b0.
Preheat oven to 300\u00b0.
Grease a 3-quart oblong baking dish, layer half of the rice, chicken, celery and remaining rice.
In a medium bowl, mix water, soups and sherry until smooth.
Pour over rice.
Sprinkle with cheese.
Cover and bake for 2 hours or until chicken and rice are tender.
Lift chicken to surface of rice mixture.
With a fork, stir rice and sauce lightly around edges to blend.
Sprinkle chicken with paprika and almonds.
Garnish with celery leaves.
Makes 6 servings.
Spray glass baking dish with Pam.
Spread rice evenly in bottom of pan.
Arrange chicken on top of rice.
Add 1 1/2 cups hot water, salt and pepper to taste.
Dot with butter.
Cover with aluminum foil.
Bake at 400\u00b0 for 45 minutes.
Remove foil. Pour soup over chicken and rice.
Return to oven 15 to 20 minutes or until sauce is bubbly and chicken tests done with a fork.
In bottom of large casserole dish (9 x 13-inch), put uncooked rice.
Sprinkle half of cheese over rice.
Mix onion soup, broth and chicken soup together.
Pour 1/2 soup mixture over rice and cheese.
Mix with fork.
Place chicken breasts on top.
Pour the rest of soup mixture over chicken and rice.
Bake at 325\u00b0, uncovered, for 1 hour.
Take out (add more broth if it becomes dry).
Sprinkle the other half of cheese over the top.
Cover with foil and bake 1/2 hour longer.
Cut chicken breast into four strips per breast.
Spread rice in the bottom of a 13 x 9 x 2-inch baking dish.
Place chicken on rice.
Mix soup and water; pour over chicken.
Sprinkle onion soup mix on top.
Bake for one hour at 350\u00b0.
Serve with a garden salad.
Put rice in bottom of baking pan.
Add chicken, then pour premixed soups and water over chicken and rice.
Sprinkle with salt and pepper.
Bake 2 to 2 1/2 hours at 350\u00b0.
Leave uncovered 1 1/2 hours.
Cover with aluminum foil for last hour.
Sprinkle rice in the bottom of a baking pan (9 x 13-inch). Pour the water evenly over the rice.
Place chicken on top of rice and water.
Put the carrots or parsnips around the chicken.
In a separate bowl, mix creamed soup with the milk until smooth.
Pour over the chicken and rice mixture.
It should look very soupy. Bake, uncovered, at 325\u00b0 for 1 1/2 hours.
In large baking dish, mix rice, water and cream of chicken soup.
Add chicken on top.
Shake seasoned salt over chicken and rice.
Bake at 400\u00b0 for 1 hour.
Pour uncooked rice into large baking pan.
Place chicken on rice.
Mix soups, dry soup mix, water and sherry.
Pour over chicken and rice.
Cover pan with foil.
Bake 2 hours at 350\u00b0. Serves 6 to 8.
30 degrees C).
Place chicken breasts between 2 sheets of
Flour pork chops and lightly brown in oil in a heavy skillet. Remove from skillet and drain.
In a large casserole dish, stir together chicken and rice soup, water and instant rice.
Add pork chops.
Cook for 1 hour in a 375\u00b0 oven.
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.