Mix onion soup and sour cream.
Let stand 2 hours.
Add 2 cups chicken broth to mushroom soup.
Heat slowly and add the sour cream mixture and blend well.
Mix with chicken and cooked rice. Heat in 350\u00b0 oven for 30 minutes.
Makes 2 or more 9 x 13-inch casseroles.
Open rice, pull out seasoning packet and set aside.
In
tir in seasonings, soup, tomatoes, and Minute rice.
Simmer 5 minutes.
In an ungreased 9 x 13-inch pan, break bacon strips into smaller pieces and cover bottom.
In a large bowl, put soup and milk and stir with a whisk until smooth.
Stir in rice and seasoning.
Add chicken and mix well.
Pour over bacon and smooth out.
Cover with foil and bake at 350\u00b0 for 1 to 1 1/2 hours. Serves 6 to 8.
Prepare Minute rice as directed.
Cook green peppers and onions in oil over low heat until tender, but not browned.
Blend cornstarch with small amount of chicken stock.
Add remaining stock and soy sauce.
Gently stir chicken and stock into vegetables.
Cook and stir until sauce is clear and thickened.
en's rice according to package directions, substituting chicken broth for
Put a layer of rice in bottom of 9 x 13 x 2-inch pan.
Arrange chicken breasts on top of rice.
Mix soup.
Pour over chicken and on rice.
Put a pat of butter on each piece of chicken and sprinkle them with Lawry's seasoned salt for added flavor.
Cover with foil.
Bake 1 hour at 250\u00b0 or until done.
Remove foil and turn oven up.
Brown slightly at end of cooking time.
Place rice in bottom of buttered pan. Sprinkle onion soup mix on top. Place chicken breast on rice. Spoon chicken soup on top of chicken. Add boiling water. Bake, uncovered for 1 1/2 hours at 350\u00b0.
Combine chicken soup and water in large casserole dish.
Add chicken and sprinkle rice and onion soup mix over chicken.
Top with mushroom soup.
Cover tightly and bake 1 hour at 375\u00b0.
Do not open oven while baking.
Combine chicken, water, and broth in a large pot
Place chicken in a deep pot and cover with water; add
egrees.
Remove skin and bones from chicken breasts and cut into 1
Prepare wild rice according to directions on the box.
Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together.
Bake 1 hour at 350\u00b0 or until lightly browned.
Melt margarine in pan.
Add flour; mix well.
Add mushroom soup and mushrooms; set aside, but keep warm.
Take 2 1/2 cups of broth from cooking chicken and use to cook rice by directions on box.
In a casserole dish, layer mushroom mixture, chicken and wild rice.
Alternate until all is used.
Put slices of cheese on top.
Put in oven long enough for cheese to melt.
auce and sesame oil in a bowl; rub mixture over chicken breasts
e chicken, whole carrots, celery, and whole onion. Cook until the chicken
nder.
Add water and contents of rice and seasoning packets.
and water chestnuts with olive oil to coat. Rub the chicken with
Combine onion soup mix and sour cream and let stand for 2 hours
>chicken in deep heavy pot.
Add water, wine, salt, onion and