Combine onion, mushrooms, celery and butter in 1-quart glass mix 'n pour bowl.
Microwave on High, uncovered, 2 to 3 minutes or until vegetables are just about tender.
Add water, chicken, wild rice and bouillon.
Microwave on High, uncovered, 5 to 6 minutes or until mixture boils.
Let stand 5 minutes, then microwave on High 2 to 2 1/2 minutes or until hot.
Makes about 2 servings, 310 calories each.
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
Combine wild rice and 4 cups of chicken stock. Bring to a boil,
Rinse wild rice. Soak in cold water for one hour. Drain rice. Cover with boiling water and cook over low heat for 40 minutes.
Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender. Blend in flour. Gradually add the heated chicken broth, stirring constantly, until slightly thickened. Stir in the rice, chicken, and seasonings. Simmer over low heat 7-10 minutes. Add the cream slowly to the soup. Heat just to serving temperature.
In a large sacuepan, combine water, entire contents of long grain and wild rice mix and dry soup. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Stir in celery, carrots and onion. Cover and simmer for 10 minutes.
Stir in chicken soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.
Start by cooking chicken, onions, & mushrooms in pot until chicken is cooked through
Drain and rinse wild rice. Drain chicken.
Mix all ingredient together in large pot. Bring to a low boil and then cover and simmer until carrots are cooked and soup has a thick creamy consistency. Stir frequently to keep from sticking to bottom of pot.
Saute onion, celery and carrots in a large sauce pan for 5 minutes.
Add mushrooms and saute another 5 minutes.
Add flour and stir well.
Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
Bring just to boil, reduce heat and bring to simmer.
Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
Allow to heat through, then pour in half-and-half.
Simmer soup for 1 to 2 hours- do not boil.
Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots
Saute onions, carrots, celery, garlic in a little butter. (2 pats or so of butter).
Add chicken broth, celery soup, half-n-half, rice mix and chicken.
Bring to a boil. Reduce heat and simmer until rice and veggies are tender.
Enjoy with some yummy rolls or crackers.
Combine broth and water. Add wild rice and onion. Simmer, covered, 35-40 minutes until rice is tender.
In a separate saucepan, melt butter on low heat and stir in flour, salt, chicken seasoning and pepper.
Stir constantly, to prevent burning, until smooth and bubbly.
Add half anf half and cook until thickens-about 2 minutes.
Slowly add half and half mixture to the rice, stirring constantly.
Add remaining ingredients, stirring until thoroughly heated.
Add water at the end if you find this to be too thick.
Blend mayonnaise, milk, lemon juice and tarragon.
Set aside. In large bowl, combine chicken, wild rice, green onions, water chestnuts, salt and pepper.
Stir in mayonnaise mixture until blended.
Refrigerate covered 2 to 3 hours.
Just before serving, fold in grapes and cashews.
Garnish with grape clusters or sugared strawberries.
Makes 8 (1 cup) servings.
Simmer chicken in pan until completely cooked.
Pour in can of chicken and rice soup.
Fill empty can with rice and pour in. Add water.
Let cook until rice is soft and fluffy.
Then serve.
Rinse the rice under running water. In a
Sautee Onions and celery together until softened.
Add Sausage until browned together and drain.
In Dutch oven combine wild rice and 3 Celsius water, bring to a boil until rice is almost tender.
Add sausage mixture, and the rest of the ingredients to your Dutch oven and heat through until rice is cooked completely.
Serve with garlic toast or a grilled cheese and a BIG glass of milk.
uart Dutch oven, combine uncooked wild rice, 2 cans of the broth
nd salt to boil. Add rice. Reduce heat; cover and simmer
arge stock pot, bring the chicken, water, onion, carrot, celery and
In 9 x 13-inch casserole pan, put rice on bottom.
Lay chicken on top of rice.
Pour melted butter over chicken.
Mix soup and water together and pour over chicken and rice.
Sprinkle envelope of seasoning from box of rice on top.
Bake at 350\u00b0 for 1 hour to 1 hour and 15 minutes.
Really delicious and so easy!
Boil chicken, onion, celery and carrots until cooked.
Cook wild rice.
After all is cooked, add bacon, Cheddar cheese, water chestnuts, chicken broth, cream of chicken soup and half and half. Heat and serve.
Freezes well.