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.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
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.
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!
Grease bottom of 2-quart casserole dish.
Spread wild rice over bottom of dish.
Sprinkle rice seasoning evenly over top of rice.
Place chicken on top of rice.
In saucepan heat soup and water until boiling.
Pour soup evenly over chicken.
Sprinkle Mrs. Dash on top to taste.
Bake covered at 350\u00b0 for 1 hour. Uncover and bake another 20 to 30 minutes or until chicken is fork-tender.
Serves 4.
Melt margarine in a glass casserole dish.
Pour in rice.
Lay chicken on top of rice.
Mix soups and milk in a bowl.
Pour over the chicken and rice.
Cover tightly with foil.
Bake at 350\u00b0 for 1 1/4 hours.
In a long
casserole dish pour in rice evenly.
Salt to taste. Place pieces
of
chicken
on top of rice;
salt.
Mix cream of chicken
soup
and
water.
Pour over the chicken and rice.
Lay thin
patties
of
butter on each piece of chicken. Bake at 350\u00b0 until the water mixture has cooked out, approximately 45 minutes to an hour.
Butter pan being used for the cooking.
Put in rice and then the chicken pieces on top.
Sprinkle onion soup mix over the chicken and rice.
Pour over evenly, one can mushroom soup, one can of milk and 1/2 can of water.
Mix well.
Cover and bake at 350\u00b0 for 1 1/2 to 2 hours.
Spray a 13 x 9-inch pan or glass dish with Mazola or similar pan spray.
Spread uncooked rice evenly over bottom of pan.
Lay chicken pieces on top of rice.
Mix canned soup, dry soup mix and water in a bowl.
Pour over chicken and rice.
Cover tightly with foil.
Bake at 350\u00b0 for 1 1/2 hours.
Place chicken and rice in casserole or pan.
Spoon the soup over all.
Add water, salt and pepper.
Cover tightly with foil and bake at 350\u00b0 for 1 1/2 hours.
In 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions.
Arrange chicken on rice mixture; sprinkle with paprika and pepper.
Bake at 375\u00b0 for 1 hour or until chicken is no longer pink.
Top with remaining onions.
Bake 3 minutes or until onions are golden brown.
Cook chicken and rice.
In a large casserole dish, layer chicken, rice and cheese.
Bake for 20 minutes at 350\u00b0 or until cheese melts.
sh. Spread rice on bottom of dish. Place chicken pieces on top
Arrange chicken over rice.
Sprinkle with onion soup mix. Cover tightly with aluminum foil.
Bake at 325\u00b0 for 2 hours or until chicken and rice are tender.
Makes 6 servings.
In a 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can of onions.
Arrange chicken on rice mixture. Sprinkle with paprika and pepper.
Bake at 375\u00b0 for 1 hour or until chicken is no longer pink and juices run clear.
Top with remaining onions.
Bake 3 minutes or until onions are golden brown.
Serves 4.
In a 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions.
Arrange chicken on rice mixture; sprinkle with paprika and pepper.
Bake at 375\u00b0 for 1 hour or until chicken is no longer pink and juices run clear.
Top with remaining onions.
Bake 3 minutes or until onions are golden brown.
Serves 4.
In oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can of onions.
Arrange chicken on rice mixture and sprinkle with paprika and pepper.
Bake at 375\u00b0 until chicken is done.
Top with remaining onions and bake 3 more minutes until onions are golden brown.
Serves 4.
In a large mixing bowl, pour the 3 soups and rice and mix together.
Put these into a greased casserole pan with cover.
Bake with cover on for 1 1/2 hours at 350\u00b0, then take cover off and bake for 1 more hour.
The paprika is just a coloring.
You just sprinkle over entire dish.
Preheat oven to 350\u00b0 F.
Grease 13 x 9-inch baking dish.
Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth.
Add soup, water, garlic powder and black pepper; mix well.
Add vegetables, chicken and rice.
Cover tightly with foil.
Bake for 35 minutes.
Remove cover and top with cheese.
Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly.
Let stand 5 minutes before serving.
Enjoy!
Put rice in bottom of a 9 x 13-inch pan.
Arrange chicken pieces over rice.
Boil together Lipton onion soup, cream of chicken soup and water.
Pour mixture over chicken and rice. Bake at 350\u00b0 for 1 1/2 hours.