Cook the wild rice according to package directions, but
Prepare rice according to package directions; set
In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.
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.
Open rice, pull out seasoning packet and
Preheat oven to 350\u00b0.
Put bacon in bottom of a 9 x 13-inch pan.
Sprinkle with rice from both boxes, reserving seasoning packets.
Place chicken breasts on rice. Mix soup and water.
Pour over chicken. Sprinkle with reserved seasoning packets.
Cover and bake at 350\u00b0 for 1 1/2 hours.
Serves 8.
coop out the coarse center with a spoon. Peel the stem
Cook wild rice according to
package directions.
Drain mushrooms.
Saute mushrooms, onion and celery in butter.
Pour mushroom
soup
and 1 can of broth into
casserole
dish.
Add rice, onions, celery, mushrooms and chicken
pieces.
Bake
at 350\u00b0 for 20 to 25 minutes.
Cook the rice according to package directions.
Preheat a large soup pot
Pour packet of rice into baking pan. Cut chicken into pieces (you may skin, if desired).
Place chicken on top of rice.
Pour soup on chicken.
Mix water and wild rice seasoning.
Pour mixture over chicken.
Bake, uncovered, at 375\u00b0 for 1 hour.
Serves 4.
Put chicken, broth, wild rice, onion, and garlic in a slow cooker. Stir in mushrooms, tomatoes, salt oregano, basil and pepper. Cover and simmer for 4 hours on high or 6 hours on low.
Melt margarine in pan.
Add flour; mix well.
Add mushroom soup and mushrooms; set aside, but keep warm.
Take 2 1/2 cups of broth from cooking chicken and use to cook rice by directions on box.
In a casserole dish, layer mushroom mixture, chicken and wild rice.
Alternate until all is used.
Put slices of cheese on top.
Put in oven long enough for cheese to melt.
ain and wild rice boxes into prepared baking dish. Drizzle rice with 2
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
Crumble bacon into a large pot; add cream of mushroom soup, chicken broth, chicken, mushrooms, wild rice, onion, celery, and bell pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the rice is completely tender, about 2 hours. Stir water into the soup as needed to keep it from being too thick.
Cook chicken and cut up. In remaining broth, boil wild rice until it starts to pop (about 45 minutes to an hour). Add as many bouillon cubes as desired; add salt and pepper. Add onion and garlic powder, poultry seasoning, onion, carrots, and celery. Cook until vegetables are tender. Add chicken to soup; add 1 to 2 c. Half and Half for color; thicken with corn starch or flour. Adjust seasoning to your taste.
Mix first 6 ingredients in pan.
Lay cleaned chicken breasts on top.
Sprinkle chicken with paprika.
Cover pan tightly with aluminum foil.
Bake 2 hours at 325\u00b0.
In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
Reduce heat and simmer for about 20 minutes or until rice is tender.
Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half. Increase heat setting to High.
Cover; cook 15 to 30 minutes longer or until hot.
ntil well done.
Take chicken out let cool a while
In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
To serve, stir in chicken and spinach.