Blend mushroom soup and milk.
Combine with rice and onion soup.
Mix and pour into a 13 x 9 x 2-inch baking dish.
Arrange pheasant on top.
Brush with melted butter; sprinkle with paprika and bake, uncovered, in oven at 325\u00b0 for 1 1/2 hours.
(Chicken or quail can be used if pheasant not available.)
baking dish. Combine soup, rice, 1/2 tsp paprika, 1
Sprinkle chicken with salt and pepper.
In large oven
For the sauce:
Combine all ingredients in a small bowl; set aside.
For the stir fry:
Heat 1 tsp oil in a large skillet or wok over medium. Cook and stir pheasant and garlic for 6-8 minutes, or until pheasant is just barely pink. Remove from pan and cover to keep warm.
Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender.
Add pheasant back to pan and heat through for a minute.
Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.
uart baking dish, combine soup, rice and water or milk.
Add
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
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.
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.
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.
Mix by stirring together the soups and rice.
Place on baking dish.
Arrange chicken breast on top of mixture.
Sprinkle with pepper and paprika.
Bake in 375\u00b0 oven for 1 1/2 hours.
No stirring, no turning.
Do not cover.
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.
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.
Cut up chicken and wash well.
Pat dry with paper towels. Salt and pepper chicken, then dredge in flour.
In hot skillet with Crisco, brown chicken.
(It doesn't have to be done, just browned some.)
Remove chicken to platter.
Saute onions, celery, pepper and rice.
Place the rice mixture in a 9 x 13-inch greased baking dish.
Sprinkle on one package dry onion soup mix.
Now arrange browned chicken on top of rice.
Pour 2 cups of water over all.
Cover with foil and bake 1 hour at 350\u00b0.
Preheat oven to 375\u00b0.
In 8 x 12-inch baking dish, combine hot bouillon, uncooked rice and seasonings.
Bake, uncovered, for 10 minutes.
Top with broccoli, 1/2 can onions and Parmesan cheese. Place fillets diagonally down center of dish; sprinkle lightly with paprika.
Bake uncovered for 20 to 25 minutes (until fish flakes) and rice is done.
Top with Cheddar cheese and remaining onions.
Cook additional 3 to 5 minutes.
Combine chicken and mushroom soups, water and rice and put into 9 x 13-inch pan.
Place chicken pieces on top.
Dust with paprika and dot with butter, sprinkle onion soup mix over all. Cover tightly and bake at 350\u00b0 for 1 1/2 hours.
Serves 6 to 8, 83/4 pork chops can be substituted for chicken.
Boil chicken until done. Reserve 2 cups chicken stock.
Remove meat from chicken and put in stock.
Lightly saute onion and rice in 2 tablespoons oil.
Add to chicken and stock.
Add the chopped tomatoes.
Add Worcestershire sauce, salt and pepper. Boil all together for a few minutes.
Place in casserole dish.
Bake 1 hour at 350\u00b0 or until liquid is absorbed and rice is tender.
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.
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.