In a 13 x 9-inch baking dish, combine cream of chicken and chicken with rice soup (undiluted).
Lay chicken on top of soup. Mix stuffing with chicken broth, adding water as needed to make moist. Pour over chicken. Top with several small pieces margarine. Cover with foil and bake at 350\u00b0 for 30 minutes.
Brown desired number of pork chops, sprinkled with salt and pepper, in skillet using shortening and medium heat.
Remove chops to platter.
Mix flour into drippings in skillet. Add chicken with rice soup and 1 can of water.
Stir well; turn heat to low. Return chops to gravy, cover and simmer 20 to 30 minutes. Turn chops once or twice while cooking. In separate pan of salted water, cook rice until tender. Remove chops to platter. Serve gravy over rice and chops.
Brown pork chops. Place 1 1/3 cups Minute rice in oblong baking dish. Pour orange juice over rice. Place in chops. Pour chicken with rice soup over rice and chops. Brown in oven at 350\u00b0.
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.
Saute green pepper and onion in cooking oil.
Add flour, chicken with rice soup and milk.
Add lemon juice and tuna or other meat.
Brush mustard over both sides of pork chops.
Coat with flour. Brown in oil in skillet.
Place rice in a 9 x 15-inch baking dish and top with pork chops.
Sprinkle with onion soup mix.
Mix chicken and rice soup with 1 soup can water in bowl.
Pour over pork chops.
Bake at 350\u00b0 for 45 to 60 minutes or until pork chops are tender.
Yields 6 servings.
Place boneless pork chops in the bottom of a 9 x 13-inch pan (trim fat off chops).
Salt and pepper the chops (seasoning salt optional) and add chicken with rice soup, undiluted.
Sprinkle 1/2 cup shredded Cheddar cheese over chops.
Peel and slice potatoes to fill the pan.
Sprinkle 1 1/2 cups shredded cheese over potatoes. Pour cream of chicken or mushroom soup, undiluted, over cheese. Cover tightly with foil and bake at 400\u00b0 for 1 hour.
Take the foil off and bake for 1 hour or until the cheese is lightly brown.
Brown pork chops in a nonstick skillet, no need to add any oil.
After chops are brown, baste both sides with prepared mustard.
Pour a can of chicken with rice soup, plus 1 soup can of water over the chops.
Pour in 3/4 to 1 cup of uncooked rice. Bring to a boil; cover and turn to low.
Cook until liquid is absorbed, approximately 20 minutes.
ix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper
Put chopped chicken into the bottom of a casserole dish.
Add chicken and rice soup, cream of chicken soup and milk.
Stir together, leaving chicken on bottom.
Put chow mein noodles on top and it's ready for the oven.
Bake at 350\u00b0 for 30 to 45 minutes.
Coat each slice of tenderloin with mustard, then coat lightly with flour.
Brown in oil.
Put in ovenproof pan large enough for each piece to lay flat.
Pour can of chicken and rice soup over meat.
Cover with foil and cook in oven at 250\u00b0 to 275\u00b0 for 1 hour and 15 minutes.
More rice may be added (approximately 1/2 cup).
In a 2-quart casserole, add ingredients in order, starting with rice.
Salt, pepper and flour chicken and dip each piece in liquid shortening.
Put chicken into casserole mixture, cover and bake 2 hours at 350\u00b0.
First mix together flour, salt, dry mustard and garlic powder. Dip pork chops in mixture, then brown in oil.
Place browned pork chops in crock-pot and pour chicken and rice soup over pork chops. Cook low all day.
Serve over rice.
Toast bread; soak in chicken and rice soup. Mix all ingredients with meat. Shape meat mixture into balls and brown in fat. Put meat balls in casserole dish and cover with cream of mushroom soup mixed with 1/2 can water. Cover casserole and bake at 325\u00b0 for 2 hours.
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.
Salt and pepper the chicken pieces. Then rub chicken with mayonnaise.
Place 1 cup of raw rice in bottom of a 2-quart casserole dish.
Then place chicken pieces on top of rice.
Mix first five ingredients. Form meatballs about spoon size. Set aside.
Put tomato soup and chicken with rice soup in large frypan.
Simmer 5 minutes.
Add meatballs.
Cook 30 minutes. Serve over potatoes or eat plain.
Cook hamburger and drain, then put whole can of chicken with rice soup in.
Add can of cream of mushroom soup, enchilada sauce, green chilies, garlic, onion, salt and pepper.
This will be the sauce.
Layer ingredients:
first corn tortillas, sauce and Jack cheese (two layers).
Top with black olives.
Brown hamburger and onion.
Drain fat off.
Add hot taco sauce, garlic salt, cream of mushroom soup, chicken with rice soup, tomato sauce, salt and pepper.
Crumble 1/2 tortillas in bottom of pan.
Put layer of meat mixture then another layer of tortillas then layer of meat.
Top with shredded cheese (whatever cheese you prefer).
Bake at 350\u00b0 for 30 to 40 minutes.
Melt butter in a frying pan.
Add green pepper and onion; cook until tender.
Stir in chicken with rice soup, tomato soup and water or beef stock.
Heat to boiling; then turn down heat.
While sauce cooks, make meat balls.