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.
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.
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.
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.
In 9 x 13-inch casserole pan, put rice on bottom.
Lay chicken on top of rice.
Pour melted butter over chicken.
Mix soup and water together and pour over chicken and rice.
Sprinkle envelope of seasoning from box of rice on top.
Bake at 350\u00b0 for 1 hour to 1 hour and 15 minutes.
Really delicious and so easy!
Mix soups, broth and rice and put in 9 x 13-inch greased casserole.
Season chicken with salt, pepper, paprika and garlic salt.
Place on top of rice mixture.
Melt butter and add lemon juice and sugar.
Pour on top of chicken and rice.
Bake at 350\u00b0 for 1 1/2 hours.
Spread rice in bottom of large casserole.
Put chicken on top of rice.
Mix soup and water and pour over chicken.
Add onions and other ingredients if desired.
Cover.
Bake at 350\u00b0 about 1 to 1 1/4 hours or until chicken and rice are tender.
Brown chicken in oil.
Remove from skillet.
Saute vegetables in skillet until tender.
Add rice.
Pour into 9 x 9-inch casserole dish.
Season.
Place chicken on top of rice and vegetables.
Pour chicken bouillon over chicken and rice.
Cover. Bake for about 1 hour.
Pork chops may be used instead of chicken.
Boil chicken in a large saucepan until chicken is tender to the touch.
Drain chicken.
Remove bones.
Cook rice to the directions on the box.
Add cream of chicken soup and 2 cups of water to chicken and rice.
Place in casserole bowl.
Set oven to 350\u00b0. Cook about 15 minutes.
Heat oven to 375\u00b0.
Put rice in 9 x 13-inch casserole dish that has been sprayed with light cooking oil.
Place chicken (that has had the skin removed) on top of rice.
Mix cream of mushroom and cream of celery soups together and pour over top of chicken and rice.
Cover with foil and bake for 1 hour at 375\u00b0, then remove foil and bake for 15 minutes.
In a 2-quart casserole, add ingredients in order, starting with rice.
Salt, pepper and flour chicken and dip each piece in liquid shortening.
Put chicken into casserole mixture, cover and bake 2 hours at 350\u00b0.
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).
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.
Place chicken pieces in 1 3/4-quart casserole.
Sprinkle with 3/4 cup uncooked rice, then sprinkle the onion soup mix.
Mix together 1 can chicken soup and 1 1/2 cups water; whisk until smooth.
Pour over chicken and rice mixture.
Bake, uncovered, in 350\u00b0 oven about 1 1/2 hours or until rice is tender.
Do not salt. May use whole chicken, cut up, or any pieces.
First, boil the chicken breasts until cooked.
Then cut into small chunks.
Boil rice as directed.
While cooking rice, cook stuffing as directed on stove top.
Mix chicken with cream of chicken soup, then add rice.
Stir well.
Spray casserole pan with Pam cooking spray.
Spread mixture in the casserole pan.
Spread stuffing over chicken and rice.
Bake at 350\u00b0 for 20 minutes or until stuffing browns.
Pour rice into casserole.
Place chicken parts on rice.
Add water to soups.
Pour onto chicken and rice.
Cover with foil. Bake at 400\u00b0 for 1 hour or until chicken is done.
Pour rice in casserole dish.
Place cut up chicken pieces on rice.
Add water to canned soups; stir well.
Pour over chicken and rice.
Sprinkle onion soup on top.
Cover with foil; bake for 1 hour, or until chicken is done, at 400\u00b0.
Spread the rice in bottom of casserole dish.
Lay chicken pieces on top of rice.
Mix the soup and water together.
Pour gently over top of chicken and rice.
Bake about 1 1/2 hours at about 350\u00b0.