Combine sour cream with green and red peppers. Season the rice with salt and pepper.
In a buttered shallow 1 1/2-quart casserole, arrange layers of rice, sour cream mixture and cheese (shredded), ending with rice as top layer.
Sprinkle with reserved cheese which is shredded.
Bake, uncovered, at 350\u00b0 for about 30 minutes or until lightly browned.
Makes 6 to 8 servings.
Skin and trim chicken; mix sour cream with Worcestershire sauce, garlic powder and lemon juice.
Dip chicken breasts into mix and completely cover chicken.
Crush bread stuffing and roll chicken in it.
Place in a 9 x 12-inch baking dish.
Melt margarine and dribble over chicken.
Bake at 350\u00b0, uncovered, for 1 hour or until chicken is done.
Bake chicken with 4 cups water, onion and bouillon cubes at 350\u00b0 for 45 minutes.
(Season if desired with salt, pepper and garlic powder).
Take chicken out of drippings and set aside; add pint of sour cream to drippings and mix well.
Return chicken to sour cream mixture; bake at 200\u00b0 for 30 minutes and serve. Garnish with parsley sprigs.
Mix together diced chicken, soup, sour cream, chilies and flavor in saucepan.
Cook over medium heat until boiling.
Fry tortillas in oil
until flexible.
Place 2 heaping tablespoonfuls chicken mixture on each tortilla.
Place in casserole.
Top with cheese and onion.
Bake, uncovered, at 350\u00b0 about 30 minutes.
In a ziploc baggie, combine flour and seasonings.
Add chicken and shake to coat.
Melt butter in a large skillet.
Brown chicken in butter, about 4 minutes per side.
Add soup and onions to skillet.
Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
Stir in sour cream.
Serve with mashed potatoes or rice.
Mix together, chicken, peas, sour cream, and soup.
Pour in greased casserole.
Top with cheese. (I have used monteray too).
Top with ritz crackers.
Pour melted butter on top of crackers.
Cover and bake at 350 degrees for 20 minutes and uncover and bake another 15-20 minutes.
You may also use boneless, skinless raw chicken breast. Just lay 4 breast in baking dish and cover with peas, sour cream and soup. Followed by cheese and crackers. You will have to cook about an hour total.
For the dip, mix the sour cream, salsa and parsley together in
Preheat oven to 350. Place chicken breasts in baking dish and sprinkle with lemon pepper and tarragon.
In medium bowl, combine mushroom soup, mushrooms, garlic salt and wine and pour over chicken breasts. Bake in oven for 30-45 minutes.
Remove chicken breasts onto warming dish and pour the pan drippings into medium saucepan. Add sour cream to pan drippings, stir and heat until warm.
To serve, place a chicken breast over white rice and ladle sour cream, wine and mushroom sauce over all.
Spray a large pot with cooking spray then cook the chicken until no longer pink.
Meanwhile, blend the tomatoes & chilies in a food processor until no longer chunky.
Mix all the ingredients except the rice, sour cream, & cheese into the pot. Simmer over low heat for 20 minutes.
Add in the rice, stir & let sit for 10 minutes. Spoon into bowls then top with sour cream & cheese.
Boil chicken breasts until just cooked through. Add mushrooms and broccoli to boiling water the last minute or so of cooking the chicken to cook through. Drain chicken, broccoli, and mushrooms.
Mix together soups, rice, sour cream and seasonings to taste.
In separate bowl, melt margarine and mix it with the Ritz cracker crumbs.
Place chicken mixture on the bottom of a greased 9x11 casserole dish. Spread rice mixture over the chicken mixture. Spread Ritz mixture evenly over the rice mixture.
Bake at 350\u00b0F for 35 minutes.
Mix flour and seasonings.
Coat chicken.
Melt butter in skillet.
Add chicken and cook until browned.
Add soup and onions.
Cover and cook over low heat 10 minutes or until done. Sir in sour cream.
Serve with mashed potatoes or rice if desired. Yield:
Serves 4.
Stew chicken; bone and cut in small pieces.
Prepare wild rice according to instructions on box.
Combine chicken, rice, sour cream French onion dip, pimentos and mushrooms.
Place in greased casserole; sprinkle almonds on top.
Bake 1 hour at 350\u00b0.
Mix salt,pepper, and paprika in small bowl and rub over each piece of chicken and place in crock pot.
Mix wine and chicken soup together and pour over chicken.
Cook on low for 6-8 hours or high for 2-3.
Remove chicken from crock pot and place on plate. Stir sour cream into sauce mixture in crock pot. Return chicken to pot for about 5-10 minutes longer to heat through.
*Serve over white rice.
In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.
edium high heat.
Brown chicken pieces on all sides and
Spread rice into a greased 13x9x2 inches dish, set aside.
In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth.
Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Reduce heat; add velvetta, chicken and sour cream.
Stir until cheese is melted.
Pour over rice.
Melt remaining butter.
Toss with crackers.
Sprinkle over casserole.
Baked uncovered at 425 degrees for 10-15 minutes or until heated through.
/4\" thick.
Dredge chicken in flour w/salt& pepper
eat; set aside. Combine the rice, sour cream, sliced green onions and milk
Saute mushrooms and peppers in pot until tender, not brown. Add water. Stir in seasoning packet. Bring to a boil. Stir in rice and sour cream.
Bring to a boil. Cover.
Remove from heat.
Let stand 1 minute.
Stir before serving.
Mix flour and seasoning. Coat chicken. Melt butter in skillet. Add chicken and cook until browned. Add soup and onions. Cover and cook over low heat 10 minutes or until done. Stir in sour cream. Serve with mashed potatoes or rice if desired.