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.
wash chicken properly and put aside.
soak rice in cold water.<
br>Then immediately add sliced chicken meat
Stir
Add
Cook onions in 3 tablespoons butter until golden.
Add garlic, hot peppers, bay leaf, turmeric, coriander, cardamon, cloves and cinnamon sticks; cook briefly.
Add chicken and rice; cook and stir about 5 minutes.
Add the chicken broth, peas, lemon juice and salt.
Bring to boil; cover and simmer 12 to 15 minutes.
Do not overcook.
Remove from heat; let stand 10 minutes.
Place on large platter.
Garnish with slices of hard-cooked eggs.
-----Gumbo--------.
Follow recipe on gumbo base container to
NOTE: MAKE RICE WHILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
Put
d excess fat from chicken, then toss chicken with marinade until
Pat chicken dry with paper towels and
Tablespoon Olive Oil. Add chicken; cook 2 minutes per side
Preheat oven to 300 degrees.
Put rice in 13 x 9 inch pan. Pour milk over it.
Place chicken over rice.
Put all soups and butter and chicken broth in pan.
Heat till butter melts.
Pour over chicken and rice.
Bake 1 1/2 hours.
Cover with foil, while cooking.
Spray 9 x 13-inch pan with Pam.
Sprinkle onion soup over bottom of pan.
Add rice.
Lay chicken over top of rice.
Dilute chicken soup with water and pour over chicken.
Cover with foil. Bake at 350\u00b0 for 1 1/2 hours.
Uncover and bake 30 minutes to brown chicken.
The recipe may be altered by adding more rice and soup if desired.
In addition, mushroom soup may be used.
Pour some soup directly on the rice or it will not cook.
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
Sprinkle chicken with salt and pepper.
prayed baking dish, combine carrots, rice, corn nuggets, broth and 2
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!
Rinse chicken breasts and place in baking dish.
Pour Minute rice and Lipton soup mix over chicken.
Combine cream of chicken and mushroom soups and water; mix.
Pour over chicken and rice mixture.
Bake at 350\u00b0 for 2 hours, covered. Recipe can be doubled easily.