In 2 quart oblong baking dish, combine soup, water and rice. Arrange chicken over rice mixture.
Sprinkle with paprika and pepper.
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.
br>Start the broccoli and rice:
Cook broccoli and rice as per the
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.
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
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.
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.
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.
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.
Cut chicken breast into four strips per breast.
Spread rice in the bottom of a 13 x 9 x 2-inch baking dish.
Place chicken on rice.
Mix soup and water; pour over chicken.
Sprinkle onion soup mix on top.
Bake for one hour at 350\u00b0.
Serve with a garden salad.
Put chicken and rice in a bowl.
Cook 5 minutes.
Check it 5 times.
Then it is ready and you eat it.
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.
Pour oil into skillet. Heat over medium high heat.
Place cut Chicken breast in skillet.
Cook thoroughly until light brown on edges, about 10 minutes.
Add Rice, Soup, Can of Water to skillet. Bring to a boil.
Add broccoli, reduce heat to low and cover.
Continue cooking 5 minutes or until heated throughout.
Stir before serving.
Preheat oven to 350 degrees.
Boil chicken until cooked and cut into small pieces.
In the meantime, steam or cook broccoli until tender/crisp.
Mix together soup, mayonnaise and lemon juice in a small bowl, and set aside.
In an 8x8 inch baking dish, layer the chicken, broccoli and soup mixture.
Splash the white wine over the soup for taste.
Add the shredded cheese, and then sprinkle the stuffing mix over the top.
Bake for 25- 30 minutes.
Serve over rice.
Thaw and drain broccoli.
Saute onions, celery, and butter.
Blend broccoli, rice, cream of chicken soup, milk, water chestnuts and 4 oz cheese whiz. Add the onions, celery, and butter mixture.
Put remaining 4 oz of cheese whiz on the top.
Bake at 350 degrees for 40 minutes.
Boil chicken in large pot of water
Drain 2 cans of chicken breast meat (You can substitute