In 2 quart oblong baking dish, combine soup, water and rice. Arrange chicken over rice mixture.
Sprinkle with paprika and pepper.
br>Start the broccoli and rice:
Cook broccoli and rice as per the
Cook chicken and rice.
Combine chicken, rice, broccoli and cheese.
Place in dish and bake until completely heated at 375\u00b0 for about 30 minutes.
Heat margarine in hot skillet and cook chicken, half at a time, until browned.
Add broccoli and carrots.
Cook until tender-crisp.
Stir in soup, milk and pepper.
Heat to boiling. Reduce heat to low.
Cover.
Simmer 10 minutes or until vegetables are tender.
Stir in rice.
Cover; remove from heat.
Let stand 5 minutes.
Fluff before serving.
Serves 4.
Prepare rice mix according to package directions.
In a 12x8 inch baking dish arrange rice mix, lengthwise across center of dish.
Arrange chicken over rice, overlapping if necessary. Combine soup and milk.
Pour over chicken.
Cover with foil.
Heat oven to 400 degrees.
Bake for 15 minutes.
Uncover and bake 10 more minutes until chicken is fork tender.
Place rice, 1/2 can french fried onions, and italian seasonings in 9x13 pan.
Pour bouillon over rice mixture.
Arrange chicken on top.
Pour salad dressing over chicken.
Bake covered at 400 degrees for 30 minutes .
Place vegetables around chicken, covering rice. Bake uncovered for 20-25 minutes.
Top with remaining onions. Bake 1-3 minutes.
Cook rice according to package directions.
Add soup and Cheez Whiz to hot rice.
Mix until smooth.
Saute onions in butter; set aside.
Pour enough boiling water over frozen broccoli to thaw; drain well.
Add broccoli, chicken and rice mixture to onion and butter; mix well.
Pour into a 2-quart casserole dish.
Bake at 325\u00b0 for 45 minutes.
May be served hot or cold.
p chicken.
Boil and debone.
Set aside.
Steam broccoli
Saute onion and mushrooms in oleo.
Layer in the bottom of a 2-quart buttered baking dish rice, onion and mushrooms.
Add 2/3 to 1 can undiluted soup and chicken.
Cover with 5 to 6 slices of Velveeta cheese.
Cover with cooked broccoli (cook until crisp-tender stage, do not overcook; salt and pepper broccoli slightly).
Top with 3 or 4 more slices of Velveeta.
Mix soup with one can of milk.
Pour over entire casserole.
Bake at 350\u00b0 for 30 to 45 minutes.
In 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions.
Arrange chicken on rice mixture; sprinkle with paprika and pepper.
Bake at 375\u00b0 for 1 hour or until chicken is no longer pink.
Top with remaining onions.
Bake 3 minutes or until onions are golden brown.
Boil chicken until done. Cook broccoli as package states. Combine cream of chicken and chicken and rice soups with mayonnaise. Pour soup mixture into buttered casserole dish.
Add layer of shredded chicken. Add layer of chopped broccoli. Top with Stove Top stuffing (prepared by box directions). Bake at 375\u00b0 for 45 minutes. Top with grated cheese and place in oven until cheese melts.
Grease casserole dish and layer ingredients in the following order:
chicken, broccoli, rice, cheese and soup.
Repeat layers in the same order except the top layer should end with cheese. Bake at 350\u00b0
for 30 minutes.
Makes 6 servings.
In a 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can of onions.
Arrange chicken on rice mixture. Sprinkle with paprika and pepper.
Bake at 375\u00b0 for 1 hour or until chicken is no longer pink and juices run clear.
Top with remaining onions.
Bake 3 minutes or until onions are golden brown.
Serves 4.
In a 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions.
Arrange chicken on rice mixture; sprinkle with paprika and pepper.
Bake at 375\u00b0 for 1 hour or until chicken is no longer pink and juices run clear.
Top with remaining onions.
Bake 3 minutes or until onions are golden brown.
Serves 4.
In oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions.
Arrange chicken on rice mixture; sprinkle with paprika and pepper.
Bake at 375\u00b0 for 1 hour or until chicken juices run clear.
Top with remaining onions for 5 more minutes.
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!
Grate the zest of 2 limes; squeeze juice from 1 lime. Reserve separately.
Combine 2 cups water, Knorr(R) Rice SidesTM- Chicken Broccoli Rice, diced chicken, roasted garlic, black pepper, and lime zest in a pot. Bring to a boil over high heat; stir. Reduce heat and cover. Simmer over low heat until most of the water has been absorbed, about 10 minutes.
Top with avocado slices, fresh parsley, and fresh lime juice to taste.
Bring water to boil with butter, bouillon cubes, all soups, celery, pepper and onion about 5 minutes.
In large bowl, add chicken, broccoli, rice and all other ingredients together.
Bake in oven at 300\u00b0 for 40 minutes.
In oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can of onions.
Arrange chicken on rice mixture and sprinkle with paprika and pepper.
Bake at 375\u00b0 until chicken is done.
Top with remaining onions and bake 3 more minutes until onions are golden brown.
Serves 4.
Cook broccoli, rice and chicken separately (as you would normally cook them).
I boil 6 boneless, skinless chicken breasts and then tear them into pieces.
In a separate bowl, mix eggs, soup and Miracle Whip.
Put broccoli, rice, chicken and 1/2 the shredded cheese in a bowl.
Add 1/2 the soup mixture.
Put mixture in a glass casserole dish.
Pour remaining soup mixture on top and top with remaining cheese.
Sprinkle bread crumbs on top and dot with butter.
Microwave on High approximately 15 minutes with paper towel on top.