mix the cream of mushroom soup with 1 1/4 cups
Place rice in bottom of buttered pan. Sprinkle onion soup mix on top. Place chicken breast on rice. Spoon chicken soup on top of chicken. Add boiling water. Bake, uncovered for 1 1/2 hours at 350\u00b0.
inutes.
Add onion and chicken pieces.
Reduce heat to
Mix the soups and milk.
Pour rice in a bowl with 1 1/2 cups of the soup mixture.
Pour soup and rice mixture in a 13 x 9-inch baking dish.
Put the chicken on the rice, then pour remaining soup mixture on top.
Cover and bake at 350\u00b0 for 1 hour and 15 minutes.
Sprinkle a cup of Parmesan cheese on top and bake for 15 more minutes, uncovered.
Put rice in a 9 x 13-inch baking dish or cake pan.
Stir in dry onion soup.
Lay chicken breasts on top of rice mixture.
Mix both soups and 1 soup can of water in a bowl.
Pour soup mixture over chicken breasts and rice.
Cover with foil and bake at 350\u00b0 for 1 1/2 hours.
Uncover and bake 30 more minutes until rice is done.
You may need to pick up chicken breasts and stir liquid into rice about halfway through cooking.
Mix the 3 soups, milk and stick of butter.
Heat until butter melts. Pour 1/2 mixture into a 9 x 12-inch pan.
Sprinkle rice into soup mixture and stir, spreading evenly into pan.
Lay chicken strips onto rice and soup mixture.
Pour remaining mixture over chicken. Sprinkle heavily with Parmesan and almonds. Bake at 350\u00b0 for 1 hour and 45 minutes.
Place rice in bottom of 9 x 13-inch casserole dish.
Spread cream of chicken soup over rice.
Add water.
Stir.
Place skinless chicken on top of rice mixture.
Sprinkle dry onion soup on top. Cover tightly with foil.
Bake for 2 hours on 350\u00b0.
Turn oven off and let rice sit in oven for 30 minutes.
Steam finishes cooking rice.
Before serving, stir chicken into rice.
During cooking, do not lift the foil.
No peeking!!!!!!!!!!
Mix rice, chicken soup, mushroom soup and water thoroughly. Pour in pan.
Push chicken pieces into rice mixture.
Bake, covered, at 350\u00b0 for 1 hour.
Uncover and bake about 15 minutes longer or until done.
Cook rice according to directions on box.
Firmly pack rice into the bottom of a casserole.
Combine chicken, milk, sherry, soup and almonds.
Cook until heated through.
Pour chicken mixture over rice.
Sprinkle with cheese and paprika.
Cook in 350\u00b0 oven for 35 minutes.
Butter a 9 x 13-inch pan.
Spread rice (use the whole package plus the seasoning) over pan.
Put chicken pieces on top of rice. Sprinkle dry onion soup mix over this.
Mix together cream of chicken soup, milk and water and pour over chicken and rice. Cover and bake for 3 hours at 350\u00b0.
Layer rice and chicken.
Sprinkle with onion soup mix and cream of chicken soup.
Cover and bake 1 1/2 hours at 350\u00b0. Remove cover and brown a few minutes.
Sprinkle rice into baking dish. Pour cream of chicken soup over rice. Add 1 cup water. Sprinkle with salt and pepper. Place chicken over 1/2 cream of chicken soup. Add rest of soup on top of chicken. Bake at 325\u00b0 for 1 hour and 30 minutes.
Put rice on bottom of roaster and cover with onion soup and 1 can water.
Place chicken on top of rice and pour chicken soup, mixed with 1 can water, over top.
Bake 2 hours, uncovered, at 350\u00b0 or until chicken is tender.
Combine chicken soup and water in large casserole dish.
Add chicken and sprinkle rice and onion soup mix over chicken.
Top with mushroom soup.
Cover tightly and bake 1 hour at 375\u00b0.
Do not open oven while baking.
Boil chicken in at least 2 quarts of water, until done.
Debone chicken and put in a large baking dish.
Cook onions and yellow rice in chicken broth until tender.
Add cream of chicken soup and stir.
Pour over chicken and bake about 20 minutes, until done. Top with bread crumbs before baking (optional).
Cook together chicken, salt, peppercorns, water, onion, 3 carrots, and 3 celery stalks until chicken is tender.
Discard onion, peppercorns, carrots and celery.
Debone chicken and chill. Cut chicken into small pieces.
Stir broth to remove all fat. Cook 3 carrots and 3 stalks celery in water and drain.
Combine broth, chicken and vegetables.
Season with cream of chicken soup, stick of butter, rice or dumplings.
Add milk, salt and pepper. Put in quart jars and seal.
Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.
Pour rice in bottom of casserole dish.
Pour diluted can of cream of chicken soup over rice.
Stir well.
Place salted and peppered chicken breast over rice.
Pour can of diluted cream of mushroom soup over chicken breasts.
Bake for 1 1/2 hours at 375\u00b0.
Mix cream of chicken soup and rice.
Melt margarine in baking dish.
Add soup and rice mixture.
Place chicken on top.
Sprinkle with onion soup mix.
Pour water over all.
Bake at 350\u00b0 approximately 1 to 1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Whisk cream of chicken soup, milk, rice, and seasoned salt together in a bowl. Pour into prepared baking dish; add chicken pieces. Cover dish tightly with aluminum foil.
Bake in the preheated oven for 30 minutes, stir, and continue baking until rice is nearly tender, about 60 minutes. Mix peas and carrots into dish and continue baking until rice begins to brown and chicken is cooked through, 15 to 30 minutes more.