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.
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.
Laotian Chicken Rice Soup.
Fill the largest
Combine the chicken breast, the chicken wings, 1 cup dark soy
Preheat oven to 350 degrees.
Prepare chicken Rice-A-Roni, per package directions.
Spread rice evenly in buttered 9x13 baking dish.
Place uncooked, diced chicken breast on top of rice.
Mix whipping cream and chicken soup together, and pour on top of chicken and rice.
Baked, uncovered for 30-40 minutes, or until the juice of the chicken pieces runs clear.
Cut chicken into 1/2 inch strips.
Wash chicken under cold water. Place in
In large bowl, mix soup, mayonnaise, lemon and salt until blended.
Add chicken, rice, celery and onions.
Grease a 2-quart casserole (larger for a double party size).
Place well-drained broccoli at bottom; add 1/2 of chicken; sprinkle with 1/2 the almonds; add the remaining chicken.
Sprinkle with bread crumbs and margarine around edge of the casserole and remainder of almonds in center.
Bake at 350\u00b0 for 35 to 45 minutes or until bubbly.
If making ahead, add crumbs and almonds at time of baking.
Bring the rice and water to a boil
Brown chicken, onion and celery in the shortening.
Add rice, salt, pepper, chicken broth, water and soup.
Mix together.
Bake 1 to 1 1/2 hours at 325\u00b0.
Spray a 9\" x 13\" Pyrex baking dish with nonstick spray. Preheat oven to 325.
Spread rice evenly in pan. Add the onion & green chiles, then the chicken, skin side up.
Sprinkle the onion soup mix over the top. Mix the cream of chicken soup, water, garlic powder and cumin well. Pour over the chicken & rice.
Cover tightly with foil. Bake at 325 for about 1 hour & 15 minutes or until chicken is cooked through and rice is tender. I usually check it at 1 hour and add a little water if it looks dry.
Melt margarine in large frying pan and add rice.
Brown slightly and add chopped onion, salt and pepper.
Add 1 can chicken rice soup and water.
Bring to boiling point and simmer (covered) without stirring for 30 minutes.
Cook 1/4 cup chopped onion and butter until tender.
In 1 1/2-quart casserole dish mix onion, chicken broth, chunk chicken, rice and cheese.
Cover and bake at 375\u00b0 for 1 hour.
Makes 4 servings.
Cook enough chicken breasts to make at least 3 cups chopped chicken.
Reserve liquid.
Cook 1 package Uncle Ben's chicken flavored rice, using broth for liquid.
Add 1/3 cup mayonnaise mixed with 3/4 teaspoon curry powder, 12 stuffed, sliced olives and 3 cups chicken (chopped).
Cut artichokes in half and line bottom of 2-quart greased casserole.
Pour chicken-rice mixture over artichokes and bake at 350\u00b0 for 30 minutes.
Casserole is much better if mixed up the day before it is baked.
Cook chicken breast in water until done.
Set aside 2 cups of chicken broth for later.
Cook rice pilaf according to directions on box.
Cut chicken into bite size pieces.
Mix chicken& rice pilaf in a 13x9 pan.
Melt the margarine in medium size pan.
Blend in the flour.
Add the chicken broth& mix well.
Add the half& half.
Stir over medium heat until mixture thickens.
Pour over casserole.
Bake at 350 degrees for 20-30 minutes.
melt 1 tablespoon margarine. Add chicken; cook 2 minutes per side
Cook rice according to package directions. Chop bell pepper and celery and add to rice.
Boil chicken for 15 minutes or until done and cut into bite-sized pieces.
After rice is done, add all ingredients except half the shredded cheese. Mix everything together and place inside casserole dish. Top with remaining cheese and bake for 45 minutes at 350.