en rice, pull out seasoning packet and set
Cook the rice according to package directions.
Preheat a large soup pot
Combine onion soup mix and sour cream and let stand for 2 hours.<
Combine chicken, water, and broth in a large pot
Place chicken in a deep pot and cover with water; add sherry,
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.
>chicken, whole carrots, celery, and whole onion. Cook until the chicken
Spray the inside of a slow cooker with cooking spray.
Stir together cream of chicken soup, water, milk, long grain and wild rice mix (including seasoning packets, if any), and baby carrots in the slow cooker.
Place chicken breasts on top of the mixture.
Cover and cook on High until chicken is cooked through and rice is tender, about 5 hours; or cook on Low setting for 7 to 8 hours.
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.
>rice according to package directions, substituting chicken
rub mixture over chicken breasts. Season with salt and pepper.
Heat
>soup pot over medium heat, saute the onions and
Put chicken, broth, wild rice, onion, and garlic in a slow cooker. Stir in mushrooms, tomatoes, salt oregano, basil and pepper. Cover and simmer for 4 hours on high or 6 hours on low.
In a large sacuepan, combine water, entire contents of long grain and wild rice mix and dry soup. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Stir in celery, carrots and onion. Cover and simmer for 10 minutes.
Stir in chicken soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.
In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
Reduce heat and simmer for about 20 minutes or until rice is tender.
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.
Mix soups, wine and wild rice; marinate for a few hours in large casserole.
Add chicken breasts; cook for 1 hour at 325\u00b0 to 350\u00b0.
Remove cover and stir.
Replace cover and cook in oven for 1 more hour.
Butter a 9 x 13-inch pan.
Spread rice (use the whole package plus the seasoning) over pan.
Put chicken pieces on top of rice. Sprinkle dry onion soup mix over this.
Mix together cream of chicken soup, milk and water and pour over chicken and rice. Cover and bake for 3 hours at 350\u00b0.
ntil well done.
Take chicken out let cool a while
In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
To serve, stir in chicken and spinach.