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.
Cook chicken breasts and save broth; cube chicken.
Place onion and celery in bottom of a 9 x 13-inch casserole dish. Cover with cooked rice.
Place cubed chicken over rice.
Mix mayonnaise, soups and broth.
Pour over chicken and rice.
Garnish with crushed potato chips.
Bake at 375\u00b0 until bubbly.
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!
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.
f butter; let melt and then add chicken breasts. Cook until golden
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
Heat 1 tablespoon oil in skillet. Add chicken. Cook until browned. Remove chicken from skillet. Add soup, 1 1/2 cups water, paprika and pepper. Stir; heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover; cook on low heat 5 minutes or until broccoli and rice are cooked through.
Heat 1 Tbsp. oil in skillet. Add chicken and cook until browned. Remove chicken. Add broth, 1/2 cup water and broccoli, stir, heat to a boil. Stir in rice and Velveeta. Top with chicken, cover and cook on low heat about 5 minutes or until cooked through. Gently stir until Velveeta is melted.
Melt butter in a 9 x 13-inch baking dish.
Stir in rice and soup.
Rinse chicken and pat dry.
Arrange chicken over rice mixture.
Pour water over top; sprinkle with onion soup mix.
Bake at 350\u00b0 for 1 hour and 30 minutes.
Yields 6 servings.