Cut chicken in cubes.
Brown in oil in large skillet.
Remove chicken.
Brown peppers and onion in same skillet with oil.
Cook until tender.
Add garlic, cumin, cinnamon, chili powder, bouillon, tomatoes and rice.
Bring to boil, then boil for 5 minutes.
Turn into 13 x 9-inch casserole dish.
Top with chicken.
Bake, covered, at 350\u00b0 for 35 minutes.
Uncover, spread salsa evenly over top. Sprinkle with cheese.
Bake, uncovered, for 5 minutes.
Serve with sour cream and black olives.
In a 2-quart baking dish (shallow), mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover chicken and bake at 375\u00b0 for 45 minutes or until done. Makes 4 servings.
MIX soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. Top with chicken. Sprinkle chicken with additional pepper.
COVER and bake @ 375F for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done.
UNCOVER. Sprinkle cheese over chicken and bake and additional 10min.
GET YOUR VEGGIES: Stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.
Preheat oven to 350 degrees.
Combine rice, celery, diced red pepper, onions, butter, parsley and seasonings.
Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast.
Combine soup, Miracle Whip and milk, mixing until blended.
Pour over chicken and bake 45 minute
Add carrots, top with shredded cheddar and bake 15 minutes longer or until chicken is tender.
Mix 1/2 package soup mix with the other ingredients except chicken.
Pour into 9 x 13-inch pan and place chicken on top. Sprinkle rest of soup mix over chicken.
Bake covered at 400\u00b0 for 1 hour.
Mix all and place in baking dish or casserole that has been greased.
Place chicken on top of mixture.
Salt and pepper to taste.
Pour 1 stick melted oleo over top of chicken.
Bake at 350\u00b0 for 1 1/2 to 2 hours.
Cover the last 30 minutes.
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
In a skillet, over medium-high heat, add oil and chicken.
When chicken is browned, add lemon slices, onions, and red bell pepper. Then continue to cook for 2 to 3 minutes.
Remove lemon slices and put them on a plate for later.
Stir in UNCLE BEN'S(R) Flavor Infusions Roasted Chicken Rice and water.
Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed.
Stir in lemon slices and garnish with parsley. Enjoy!
Cook chicken Rice-A-Roni and cool to warm.
Prepare all vegetables and cut artichokes.
Gently mix all ingredients in big bowl.
Put into 2 quart bowl to serve.
Chill 5 to 6 hours.
Serves 10-12.
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
Bake at 375\u00b0F for 45 minutes or until the chicken is cooked through and the rice is tender.
RECIPE TIPS:
Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
Serving Suggestions: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bough caramel sauce for dipping.
Cook rice as directed on package, but only 15 minutes.
Break broccoli apart and spread on tops of rice.
Cook until rice and broccoli are tender and liquid is absorbed.
Remove from heat and add soup, salt and chicken.
Bake in a 350 degree oven in a 2 quart casserole for 20 minutes , then sprinkle Mozzarella cheese over the top and bake another 10 minutes or until cheese is melted.
b>chicken.
Season with salt and pepper; spoon on the cooked rice
In 2-quart shallow baking dish mix soup, water, rice and paprika.
Place chicken on rice mixture.
Sprinkle with additional paprika.
Cover.
Bake at 375\u00b0 for 45 minutes.
Serves 4.
For creamier rice, increase water to 1 1/2 cups.
Pour rice in pan; pour 1 cup of broth over.
Layer chicken in pan.
Mix soups and milk together and pour in pan.
Mix melted oleo, stuffing and 1 cup broth; pour over.
Bake at 325\u00b0 for 30 minutes.
minute. Drain.
Combine chicken, rice and contents of seasoning packet
fry up mushrooms in butter until tender.
remove ends of green beans, cut into small pieces. Boil for 5 minutes in a small saucepan.
combine chicken, rice, cooked mushrooms and green beans into a 9x13 pan.
combine soup and milk, whisking together until smooth.
pour soup and milk into casserole dish and mix all together.
bake in a 350 F oven for 30 minutes.
b>chicken breasts and cut each in
half.
Mix
rice
Boil chicken in seasoned water until tender and no longer pink in center.
Allow chicken to cool and then pull into small pieces or use a fork to shred.
Line bottom of 9 x 13 baking dish with chicken.
Chop onion and sautee.
Dissolve bouillon cube in broth (I use Swanson's broth by preference).
Beat eggs.
Mix stuffing, soups, onion, eggs, and broth.
Pour mixture over chicken.
Bake at 350 for 45 minutes or until set in middle and brown on top. Cooking time will usually depend on your oven.
Cook rice by recipe on the box.
Add cheese soup, mushrooms and sliced chestnuts.
Mix.
Place in baking dish.
Put lightly salted chicken on top of rice mixture and dot with oleo.
Bake in a 325\u00b0 oven for 1 1/2 hours.
Test for doneness, then serve.