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.
Boil chicken and save broth.
Cook rice as directed.
Place chicken and rice in large pan.
Mix all other ingredients together with chicken and rice.
Bake at 350\u00b0 for 30 minutes.
Cook fryer until boiled tender.
Cool and take all meat off bones.
Add meat, onion, cut up boiled eggs and rice to juice from chicken.
Cook until rice is done.
Stir occasionally.
Mix together first
7
ingredients
and put into baking pan. Mix soup and 2 cups chicken broth; pour over chicken and rice. Bake at 300\u00b0 for 1 hour.
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
>and oil over medium heat.
Evenly brown the chicken
Take and boil your chicken for about 10 minutes or until tender.
Boil your bouillon cubes in water, then boil rice in chicken flavor water for about 5 minutes.
Add boiled chicken, butter and salt; cook for about 5 to 10 minutes.
Be sure to keep stirred, then pour in a bowl and serve.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.