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.
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.
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.
Flour pork chops and lightly brown in oil in a heavy skillet. Remove from skillet and drain.
In a large casserole dish, stir together chicken and rice soup, water and instant rice.
Add pork chops.
Cook for 1 hour in a 375\u00b0 oven.
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Melt stick (cube) margarine* in baking dish in oven.
Mix soup and rice mixture and put in dish.
Layer chicken on top.
Lightly salt and pepper and pour melted margarine over*.
Bake at 300\u00b0 for 2 hours.
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.
Put chicken and rice in a bowl.
Cook 5 minutes.
Check it 5 times.
Then it is ready and you eat it.
Dissolve cubes with water in skillet.
Add zucchini and onion. Cook about 15 minutes or until done (water will evaporate). Follow directions on box of chicken and rice and mix together. Contains 0 fat grams.
Brown noodles in margarine.
Add 2 cans chicken and rice soup, two cans of water, onion dip and mushrooms.
Mix thoroughly. Bring to a boil and add Minute rice.
Cover and turn off heat.
n a pot with the chicken bouillon (use 2 teaspoons if
baking dish. Combine soup, rice, 1/2 tsp paprika, 1
Sprinkle chicken with salt and pepper.
In large oven
Heat sesame oil and peanut oil in a
ish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the