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.
In saucepan, prepare 2 cups of instant long-grain white rice as directed.
When rice is fully cooked and still steaming stir in 1 can of cream of chicken soup and add salt and pepper to taste.
Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
lace in skillet.
Combine cream of chicken and water then set aside
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.
Place rice in bottom of a greased 9 x 13-inch baking dish. Sprinkle onion soup mix on top of rice.
Place chicken on top of soup-rice mixture.
Brush the cream of chicken soup on top of chicken pieces.
Pour water around chicken.
Bake at 350\u00b0, uncovered, for one hour or until chicken is done.
Watch it carefully and add a little water if the rice seems to get dry.
Sprinkle chicken breasts with pepper, thyme and soy sauce. Spray casserole dish, cover and bake 30 minutes.
Add cream of chicken soup and water.
Bake uncovered 30 minutes longer.
Serve with rice.
Place pieces of chicken in a large baking dish or pan.
Pour dry rice over chicken pieces.
Spoon the cream of chicken soup evenly over the chicken and rice.
Repeat with can of water. Cover and bake at 300\u00b0 for 1 hour.
Boil chicken parts for 20 minutes.
Preheat oven at 350\u00b0. Place prepared chicken parts in casserole dish that has been greased with margarine.
Add cream of chicken soup, seasoning salt, black pepper, onion and bell pepper.
Do not stir or mix!!! Place these ingredients on top of chicken parts.
Cook for 45 minutes, then add cream of mushroom or cream of celery, whichever is desired.
Cover dish.
Turn temperature to 275\u00b0.
Cook for another 20 minutes.
Serve piping hot over noodles, rice or as a meat dish.
an of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered
Mix cream of chicken with water in pan to be baked in.
Spread rice over mixture.
Lay chicken on top.
Bake 1 1/2 to 2 hours at 350\u00b0.
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.
Place rice, onion soup mix and mushrooms in bottom of a 9 x 13-inch pan.
To the top of this mixture, place pieces of chicken with salt and pepper to taste.
Cut chicken into fryer pieces.
Whisk eggs together.
Roll chicken into egg mixture.
Then into flour.
Fry in hot oil, add salt,
pepper and garlic powder to your liking.
When browned, place in baking dish and pour the cream of chicken soup with milk added over the chicken.
Bake for 1 hour at 350.
Serve with mashed potatoes.
Boil chicken until done.
Separate into small pieces.
Add chicken broth, butter, cream of chicken soup and seasoning salt. Let simmer for 30 minutes.
Serve over rice or egg noodles.
Place chicken breasts in a saucepan with enough water to cover; bring
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
Drain fat from pan.
Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
Bring to boiling.
Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add cheese; cook and stir until cheese melts.
Garnish each serving with additional cilantro or parsley, if desired.
Cut up chicken into small chunks.
Put chicken in a skillet with 1/4 cup of water.
Cook chicken until done (approximately 10 minutes).
Chop up onion; add to chicken.
Cook for 5 more minutes.
Add cream of chicken soup and milk.
Simmer for 15 more minutes.
Brown ground beef in skillet.
Season with onion powder, salt and pepper.
After browning, add cream of chicken soup; mix well.
Add one soup can full water and mix well.
Simmer on low 25 minutes.
Mix in cooked and drained noodles and transfer this to a buttered baking dish.
Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
Bake the casserole uncovered in 325\u00b0 oven for 25 to 30 minutes.