he chicken stock:
Cook rice and combine with 2 egg whites.
Roll out pastry puffs very thin.
Place about 1/4 cup rice on each pastry.
Place chicken on top of rice and fold up pastry.
Place fold on bottom of baking dish.
Can make ahead.
When ready to bake, brush top with egg yolk.
Bake 1 hour at 350\u00b0.
Serve with cream of chicken soup, diluted with some milk.
Stew chicken and take off the bone.
In greased dish alternate layers of dressing mix, chicken and mushroom soup.
Repeat layer of dressing mix, chicken and 2 cans of chicken soup diluted with chicken broth.
Sprinkle top with bread crumbs or Pepperidge Farm dressing mix.
Bake at 400\u00b0 for 45 minutes.
Blend softened cream cheese and butter.
Add chicken, salt, pepper, milk, onion and pimento (optional).
Mix well.
Separate the crescent rolls into 4 rectangles. Seal perforations.
Put in bottom of pan.
Spoon 1/2 cup mixture on each.
Pull corners together and seal. Brush with melted butter. Pour the can of cream of chicken soup diluted with the milk mixture over top. Top with crushed croutons and I also add some shredded Cheddar cheese on top.
Bake at 350\u00b0 until brown.
My guys love it!
Boil chicken breasts until done.
After cooking, remove skin and bone.
Cut chicken into 1/2-inch chunks.
Boil eggs; after boiling, dice eggs.
Dice onion.
Add these ingredients to cream of chicken soup (prepared with water as directed on soup can). When mixture comes to a boil it is ready to serve.
Peel and slice potatoes and onions.
Place in bottom of a 9 x 13-inch glass baking dish.
Add several pats of butter.
Add chicken breasts on top.
Pour can of cream of chicken soup diluted with milk over the dish.
Add pats of butter.
Add paprika for color.
Bake at 350\u00b0 for 45 minutes or until golden brown.
Salt and pepper to taste.
Serves 4.
mix the cream of mushroom soup with 1 1/4 cups of
Grease 9 x 12-inch pan or one deep enough for all ingredients. Sprinkle dry rice over bottom of pan.
Sprinkle dry onion soup mix over dry rice.
Mix chicken soup and liquids together.
Pour over other ingredients in pan (will be runny).
Brush chicken pieces (approximately 8 pieces) with margarine and sprinkle with seasoned salt.
Lay chicken pieces on top of rice mixture.
Bake uncovered at 350\u00b0 for approximately 1 1/4 to 1 1/2 hours.
Do not double recipe.
ven to 400\u00b0F. Rub chicken with 1 tbsp oil, salt and
Combine chicken with rice wine and 1 tbsp soy sauce. Set aside.
Combine dashi, rice vinegar, sugar and remaining soy sauce in a medium saucepan. Stir over medium heat for 5 mins, until sugar dissolves. Add chicken along with marinade and mushrooms. Simmer gently for 4-5 mins, until chicken is cooked through. Pour eggs into broth then cover and remove from heat. Set aside for 3-4 mins, until eggs are just set.
Distribute rice between serving bowls. Spoon chicken and egg mixture over rice then sprinkle with green onions.
-----Gumbo--------.
Follow recipe on gumbo base container to
Place the stock and chicken into a saucepan and bring
Mix melted oleo with 3 cans of soup and water.
Put rice in 9 x 13-inch pan.
Pour half of soup mixture over rice.
Stir.
Salt chicken and lay on rice.
Pour rest of soup mixture over chicken. Bake 3 hours at 275\u00b0.
Put rice in bottom of a large baking dish.
Lay chicken on top of rice.
Mix the soup and water together until smooth.
Pour over chicken. Sprinkle onion soup over top. Cover with foil and place in a 400\u00b0 oven for 30 minutes.
Lower heat to 250\u00b0 and bake about 2 hours.
I leave it in the oven while we are gone to church on Sunday.
It's very good and easy!
Grease the bottom of a heavy Dutch oven that has a fitted lid. Add 1 cup uncooked rice in bottom of the pan.
Add seasoned chicken.
Add cream of celery soup diluted with 1 can water.
Add 1 can cream of chicken soup diluted with 1 can water.
Sprinkle 1 package Lipton onion soup mix on the top of the casserole.
Bake 2 hours at 300\u00b0.
Put rice in 9 x 13-inch dish.
Spread onion soup mix over rice; put chicken pieces over soup mix.
Pour cream of chicken soup (combined with 1 1/2 to 2 cans of water) over chicken.
Bake at 375\u00b0 for 1 hour and 20 minutes.
In a buttered 8 x 8 pan place rice and water.
Sprinkle with soup mix and place chicken on top.
Add can of chicken soup mixed with 1 can of water.
Bake covered for 1 hour or until nicely browned at 350\u00b0.
Mix soups and heat.
Add butter and water.
Mix half soup mixture with rice and put in bottom of 1 1/2-quart casserole dish. Top with chicken breasts and cover with rest of soup mixture. Sprinkle with Parmesan cheese and almonds.
Bake uncovered at 250\u00b0 for 3 hours.
Perfect for Sunday lunch.
Put it on at 9:30 when you leave for Sunday School.
It's ready when you get home from church at 12:30.
May be made ahead and refrigerated.
Bake chicken breast in oven until tender and light brown.
Mix soup with water and pour over chicken.
Bake for 10 more minutes or until soup is hot.
Prepare Rice-A-Roni according to package directions.
Serve chicken with Rice-A-Roni.
Bake chicken in 350\u00b0 oven.
Sprinkle dry soup mix on bottom of ungreased 9 x 13-inch or larger pan or baking dish.
Wash rice and place on top of dry onion soup.
Place chicken on top of rice.
Pour milk and water or milk and chicken broth over chicken and rice.
Bake, uncovered, at 325\u00b0 for 2 hours.
Watch carefully towards end.
Add water, if needed.
If browning too fast, cover with foil.