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.
Put Boston butt roast in crock-pot.
Fill halfway with water. Add remaining ingredients, stir and cook on low for approximately 8 hours or until very tender.
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.
Place chicken in crock pot.
Cut cream cheese into cubes and distribute evenly over chicken.
In separate bowl, mix cream of mushroom soup, 1/2 can water, and Italian dressing mix until smooth.
Pour mixture over chicken and cream cheese in crock pot.
Set crock pot on high and let cook for 3 hours for fresh chicken or 4 hours for frozen chicken.
Serve with rice or egg noodles.
Enjoy!
Mix the first four ingredients.
Coat pork chops with flour mixture and fry in skillet until brown.
Place in crock-pot.
Pour chicken and rice soup over chops and cook on low for 8 hours or on high for 4 hours.
Put chicken breast and mushroom soup in crock-pot and cook on low all day.
Thirty minutes before serving, add sour cream and any optional items you want.
Serve over rice.
Coat pork chops with a mixture of flour and salt and garlic powder.
Brown quickly in oil in a large skillet.
Place browned pork chops in crock-pot.
Add soup plus 1/2 can of water.
Cover and cook on low for 8 hours.
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.
Trim fat from pork chops, coat in flour (I season with salt and pepper) and brown pork
Layer pork chops in crock pot.
Cover with sliced onions and celery.
Pour soup over.
Cook on low 5-6 hours.
Can serve pork chops separately, but they are usually so tender that they fall apart into large pieces. We cook additional rice and serve the chops and sauce over it. Is a great combination between a stew, soup and meat!
Dredge\tchops in mixture of flour, mustard, garlic salt and pepper.
Brown in small amount of oil.
Place in crock-pot with a layer
of
onion and parsley between chops.
Add soup. Do not stir.
Cover
and cook on low 6 to 8 hours.
Even more delicious if\tyou substitute 3 or 4 tablespoons fresh parsley for the parsley flakes.
The rest of the supper menu could be served
with steamed rice, buttered English peas, fruit salad and hot French bread.
Brown the pork chops well and season lightly with salt and pepper.
Place in Crock-Pot and cook on Low 7-9 hours.
Heat and use any ONE of the above for sauce.
Pour over the pork chops and serve.
Dredge chops in mixture of flour, salt, dry mustard and garlic powder.
Brown in oil in skillet.
Place browned pork chops in crock-pot.
Add undiluted soup and cook on low for 6 to 8 hours or high for 3 1/2 hours.
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.
Brown in oil in large skillet.
Place browned pork chops in crock-pot.
Add can of soup.
Cover and cook on low for 6 to 8 hours (high for 3 1/2 hours).
Combine all ingredients except shrimp and rice; place in crock pot.
Cook 6 to 8 hours on low or 3 to 4 hours on high.
Add shrimp last hour of cooking.
Serve over hot cooked rice.
Mix first four ingredients together thoroughly and coat pork chops with flour mixture.
Fry pork chops in oil in skillet until well browned on both sides. Place in crockpot.
Pour chicken and rice soup over pork chops.
Cover and cook on high for 3-4 hours.
Place all the ingredients in slow cooker except chicken and instant potatoes.
Stir together to combine.
Add chicken and push into in the juice.
Cook at High for 5 hours or at Low for longer.
When it is cooked remove some of the juice and mix with the instant potatoes.
Slowly blend this in the chicken cacciatore. Let cook for another 10 minutes.
Serve on your choice of pasta.
Sprinkle with freshly grated Parmesan cheese.
If you are making it with pork, brown it before adding to other ingredients.
il over medium heat in an oven proof pot large enough to
art saucepan stir together vinegar and jelly.
Heat; stir
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.