Saute onions, peppers and rice (brown) in skillet in oil.
In oblong baking dish, pour rice mixture in bottom, arrange chicken on top of rice.
Mix in separate bowl the water and cream of chicken soup.
Whisk until creamy.
Pour over chicken and rice.
Add salt. Bake during Sunday School on low (225\u00b0) for 2 hours.
Perfect meal, ready to eat!
Bake, uncovered, or cook at 350\u00b0 for 1 hour.
Boil chicken in water with salt and pepper until it comes off the bones.
Debone chicken; return to broth.
Add garbanzo beans. Bring to a boil and add rice and cardamon.
Cook until rice is done and water is gone.
Brown sunflower seeds in margarine and set aside.
Serve chicken and rice on platter topped with yogurt and sprinkled with sunflower seeds.
Cook the chickens.
For flavor, cook with an onion, green pepper, tomato, salt and pepper.
When done, remove chicken from bones.
Cook the rice in 1/2 cup oil, all the raw vegetables and spices.
Stir-fry for 15 minutes.
Add bouillon cubes.
Pour broth from chicken to cover the rice.
Add margarine in small pieces. Cover and cook until done.
Mix chicken into rice.
Add green peas.
May need to add more broth.
Cook chicken; shred or dice and set aside.
In a casserole dish, pour soups (undiluted) and 1 can water; mix well.
Add 1 cup uncooked rice; mix well.
Place chicken in soup and rice mixture. Cut up butter and place on chicken and rice mixture.
Place in 350\u00b0 oven and cook 1 hour, uncovered.
Sprinkle chicken breasts with salt, pepper and cumin and set aside.
In large skillet, saute onion, garlic and jalapeno in olive until tender.
Add broth, lime juice and tomatoes and bring to a boil.
Stir in rice.
Place chicken over rice mixture.
Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
Remove from heat and sprinkle with cheese.
Cover and let stand until cheese melts (approx. 5 minutes).
Garnish with chopped cilantro and lime wedges.
Mix together soup and milk.
Reserve 1/2 cup of mixture.
Mix remaining soup mixture with rice, mushrooms, 1/4 package onion soup mix and pimentos.
Pour into 8 x 8 x 2-inch baking dish. Cover with wax paper.
Cook in microwave, covered, on full power for 4 minutes.
Place chicken on rice mixture.
Pour reserved soup mixture on chicken.
Sprinkle with remaining 1/4 package onion soup.
Cover, cook in microwave on full power for 15 to 18 minutes or until chicken is tender.
Turn chicken over 1 to 2 times during cooking time.
In large bowl, combine rice, chicken, peas, celery and grated onion; set aside.
In another bowl, blend together mayonnaise, salt and pepper.
Thoroughly mix into chicken and rice mixture. Chill an hour or more before serving.
Serve on lettuce.
Makes 8 to 10 servings.
Place rice into casserole dish, place chicken on top, add vegetables, combine french onion soups with tinned soup and pour over the chicken and rice with 2 cans water.
Bake uncovered 2 hours.
Mix soups and water together.
Add rice.
Pour into deep baking dish (8 x 8-inch Pyrex).
Cover with wax paper or plastic wrap.
Cook in radar range (covered) on Full power for 4 minutes. Place pieces of chicken on rice mixture.
Cover again and cook on Full power 18 to 20 minutes.
Turn chicken over 1 or 2 times during cooking.
In a large bowl, combine rice, chicken, peas, celery and grated onion.
In another bowl, blend together mayo, salt and pepper.
Thoroughly mix into chicken and rice mixture.
Chill 1 hour.
Serve with lettuce.
Saute onion and green pepper in butter in a small pan.
When tender, stir in soup, milk, Tabasco sauce, chicken and rice.
Pour into a buttered 2-quart casserole and top with onion rings.
Bake 25 minutes at 350\u00b0.
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.
br>Then immediately add sliced chicken meat
Stir
Add
Place chicken in a baking dish.
Pour salad dressing over chicken.
Bake, uncovered, at 400\u00b0 for 20 minutes.
Place rice, vegetables and 1/2 can of onions around and under chicken. Combine bouillon and Italian seasoning; pour over chicken and vegetables.
Bake at 350\u00b0 for 25 minutes; top with remaining onions.
Bake 2 or 3 minutes longer.
Let stand 5 minutes before serving.
Serves 4.
(I usually double the recipe.)
Melt buttah in a casserole dish 'n fix chicken in layers wid onions 'n mushrooms...kiver 'n cook fur 1 1/2 hours at 350\u00b0.
Now take chicken out to rest a min...pore enuff boilin' watah in mushroom juice to make 4 1/2 cups uv broth...drap bouillon cubes in broth to dissolve.
Dump the rice 'n broth in casserole 'n put back in the oven fur another hour.
Combine cheese and hot rice.
Add chicken, cooked peas and half of the onions, mix lightly.
Pour into 1 1/2 quart casserole dish. Bake at 350\u00b0 for 15 minutes.
Top with remaining onions and bake for 5 minutes.
(This recipe does well substituting 1 pound browned hamburger for the chicken.)