Cook ground chicken and onion in a heavy
Melt Spread in large nonstick skillet over medium-high heat and cook chicken and onion, stirring frequently, until chicken is thoroughly cooked, about 4 minutes. Remove and set aside.
Prepare Knorr(R) Rice Sides(TM) - Creamy Chicken flavor in same skillet according to package directions, stirring in broccoli during the last 5 minutes of cook time.
Stir in chicken and onion. Sprinkle with bacon.
Cut chicken into 1/2 inch strips.
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
In a skillet, over medium-high heat, add oil and chicken.
When chicken is browned, add lemon slices, onions, and red bell pepper. Then continue to cook for 2 to 3 minutes.
Remove lemon slices and put them on a plate for later.
Stir in UNCLE BEN'S(R) Flavor Infusions Roasted Chicken Rice and water.
Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed.
Stir in lemon slices and garnish with parsley. Enjoy!
Cook chicken Rice-A-Roni and cool to warm.
Prepare all vegetables and cut artichokes.
Gently mix all ingredients in big bowl.
Put into 2 quart bowl to serve.
Chill 5 to 6 hours.
Serves 10-12.
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
ll marinade ingredients together, except chicken, to a food processor and
Saute chicken, potatoes, and celery until potatoes become translucent.
Sprinkle soup mix and toss until everything is coated.
Add frozen vegetables, mushroom soup, broth and rice mix, including seasoning packet.
Simmer over medium low heat until rice is tender.
Add cream or half and half and heat through.
Do not allow to boil.
Cook the rice in boiling salted water according to the package instructions.
Heat the butter and oil in a frying pan and saute the leeks for 2 mins. Add the wine and 1/2 cup water. Season, cover and simmer for 5 mins. Add the chicken, mushrooms, cream and 3/4 of the parsley, cover and simmer for 10 mins. Add the lemon zest and juice and season with salt, black pepper and a pinch of sugar.
Drain the rice and spoon into serving bowls. Top with the creamy chicken then garnish with the lemon wedges and remaining parsley.
-----Gumbo--------.
Follow recipe on gumbo base container to
Remove skin from breasts and place in bottom of baking dish. Spoon soup on breasts.
Sprinkle bread crumbs over and then place Swiss cheese pieces on chicken. Cover with foil and bake for 1 to 1 1/2 hours.
Remove foil and continue to bake for about 20 minutes. Serve with white rice or baked herb rice (recipe included somewhere in this cookbook).
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes, adding garlic during the last 30 seconds of cook time. Remove and set aside.
Prepare Knorr(R) Rice Sides(TM) - Creamy Chicken flavor in same skillet according to package directions.
Stir in chicken and tomatoes. Sprinkle with mozzarella and basil.
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
ven to broil.
Place chicken in a 9 x 13
Preheat the oven to 350 degrees.
Place shredded chicken evenly in a 9x13 dish. Top with rice and then cheese.
Mix the remaining ingredients well and pour over chicken, rice and cheese. (This is going to look VERY runny--it is supposed to. It all cooks down and cooks the rice. This is why you cannot use Minute Rice).
Cover with foil and bake for one hour. Remove the foil and bake 30 minutes longer, or until all liquid is absorbed.
osher salt, then add the chicken breasts. Reduce heat to a
Arrange chicken in lightly buttered 13 x 9-inch baking dish. Top chicken with cheese slices; combine soup and wine and spoon over chicken.
Sprinkle with stuffing mix.
Drizzle with melted margarine.
Bake at 350\u00b0 for 45 to 55 minutes.
Serve with plain rice or rice to which you add mushrooms or water chestnuts.
aste.
For the creamy spicy rice, cook the rice according to the
In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender.
Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and peas; cook for 5-6minutes or until heated through.
Garnish with toasted almonds, if desired.