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.
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.
Melt stick (cube) margarine* in baking dish in oven.
Mix soup and rice mixture and put in dish.
Layer chicken on top.
Lightly salt and pepper and pour melted margarine over*.
Bake at 300\u00b0 for 2 hours.
In a large mixing bowl, pour the 3 soups and rice and mix together.
Put these into a greased casserole pan with cover.
Bake with cover on for 1 1/2 hours at 350\u00b0, then take cover off and bake for 1 more hour.
The paprika is just a coloring.
You just sprinkle over entire dish.
Put chicken and rice in a bowl.
Cook 5 minutes.
Check it 5 times.
Then it is ready and you eat it.
Dissolve cubes with water in skillet.
Add zucchini and onion. Cook about 15 minutes or until done (water will evaporate). Follow directions on box of chicken and rice and mix together. Contains 0 fat grams.
Brown noodles in margarine.
Add 2 cans chicken and rice soup, two cans of water, onion dip and mushrooms.
Mix thoroughly. Bring to a boil and add Minute rice.
Cover and turn off heat.
baking dish. Combine soup, rice, 1/2 tsp paprika, 1
Sprinkle chicken with salt and pepper.
In large oven
Heat sesame oil and peanut oil in a
ish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the
Preheat oven to 325.
Line large baking dish with bacon.
Pour rice evenly over top of bacon.
Place chicken on top of rice.
Season chicken with salt, pepper, poultry seasoning and paprika.
Mix together soup, broth, milk and pour over chicken and rice.
Cover and bake for 3 hours at 325.
Uncover and bake for 15 minute more.
In a deep skillet brown rice and chicken.
Add 2 cups water; simmer until water dissipates.
In a separate pan, combine butter, sour cream and milk.
Dice onion and brown; add this to mixture along with mushrooms and seasoning packet.
Combine rice, chicken and mixture.
Serves 4.
Season chicken well and Brown chicken in a large skillet with
/4 cup broth, rice, and 1/4 teaspoon salt in
Heat oven to 325\u00b0.
Grease 9 x 13 pan.
Sprinkle rice in pan. Place chicken breasts on rice.
Mix canned soup
with water; pour over chicken and rice (lift chicken enough to allow liquid to reach rice underneath).
Sprinkle dry onion soup mix over chicken and rice.
Cover pan with foil.
Bake about 1 1/2 hours, or until chicken is done (juices run clear when poked with fork).
utter and oil over medium heat.
Evenly brown the chicken, seasoning