Line oblong casserole dish with aluminum foil (for easy cleanup).
Mix first 4 ingredients together and pour into casserole dish.
Place chicken pieces on top.
Sprinkle with paprika.
Cover.
Bake at 400\u00b0 for 1 hour.
Turn chicken over. Sprinkle with paprika.
Bake 15 minutes more until chicken is done.
Butter large casserole or 9x13-inch pan.
Put rice on bottom of pan.
Place chicken pieces on rice.
Dilute chicken soup with 1 can of water and pour over chicken.
Sprinkle with oregano, parsley flakes, garlic salt (no powder) and pepper.
Dust with paprika.
Cover with foil and bake 2-3 hours at 300 to 325\u00b0 or 1 to 1/2 hours at 350\u00b0.
Bake last 10-15 minutes without foil covering.
br>Grease a 2-quart casserole dish.
In a saucepan
Melt margarine in pan you will use for baking chicken.
Dip chicken in melted margarine so both sides are buttered.
Lay aside. Add rice to margarine in pan.
Combine 2 soups and water; add to rice mixture.
Salt and pepper (sparingly) chicken and arrange on top of rice mixture.
Bake at 275\u00b0 for 3 hours or 425\u00b0 for 1 hour.
minute. Drain.
Combine chicken, rice and contents of seasoning packet
Pour rice in pan; pour 1 cup of broth over.
Layer chicken in pan.
Mix soups and milk together and pour in pan.
Mix melted oleo, stuffing and 1 cup broth; pour over.
Bake at 325\u00b0 for 30 minutes.
Mix together soups, milk and rice.
Place on bottom of ungreased casserole.
Top with chicken.
Sprinkle with package of dry onion soup.
Cover with double aluminum foil.
Bake at 325\u00b0 for 2 hours.
Yields 4 servings.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.
Spray a 9\" x 13\" Pyrex baking dish with nonstick spray. Preheat oven to 325.
Spread rice evenly in pan. Add the onion & green chiles, then the chicken, skin side up.
Sprinkle the onion soup mix over the top. Mix the cream of chicken soup, water, garlic powder and cumin well. Pour over the chicken & rice.
Cover tightly with foil. Bake at 325 for about 1 hour & 15 minutes or until chicken is cooked through and rice is tender. I usually check it at 1 hour and add a little water if it looks dry.
Cook rice by recipe on the box.
Add cheese soup, mushrooms and sliced chestnuts.
Mix.
Place in baking dish.
Put lightly salted chicken on top of rice mixture and dot with oleo.
Bake in a 325\u00b0 oven for 1 1/2 hours.
Test for doneness, then serve.
Mix all ingredients, except cornbread stuffing crumbs, and place in buttered casserole dish.
Top with buttered cornbread stuffing crumbs.
Bake at 350\u00b0 for about 35 to 40 minutes.
Cook 1/4 cup chopped onion and butter until tender.
In 1 1/2-quart casserole dish mix onion, chicken broth, chunk chicken, rice and cheese.
Cover and bake at 375\u00b0 for 1 hour.
Makes 4 servings.
Cook enough chicken breasts to make at least 3 cups chopped chicken.
Reserve liquid.
Cook 1 package Uncle Ben's chicken flavored rice, using broth for liquid.
Add 1/3 cup mayonnaise mixed with 3/4 teaspoon curry powder, 12 stuffed, sliced olives and 3 cups chicken (chopped).
Cut artichokes in half and line bottom of 2-quart greased casserole.
Pour chicken-rice mixture over artichokes and bake at 350\u00b0 for 30 minutes.
Casserole is much better if mixed up the day before it is baked.
In 9 x 13-inch baking pan, put rice and water.
Place chicken pieces on top.
Spoon celery soup and chicken rice soup onto chicken.
Sprinkle with soup mix.
Cover with foil.
Bake 90 minutes at 350\u00b0.
Melt butter.
Pour in bottom of casserole dish.
Add chicken, rice and seasoning mix and onion soup mix (dry).
Add about 4 cups of chicken broth and pour the rest of the butter over top.
Bake 1 1/2 hours or until rice is tender at 350\u00b0.
Stir occasionally and add more broth if needed.
This is a very simple yet delicious rice casserole.
Place the ingredients in a pre-sprayed or greased casserole dish.
If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking.
Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.
Mix all and place in baking dish or casserole that has been greased.
Place chicken on top of mixture.
Salt and pepper to taste.
Pour 1 stick melted oleo over top of chicken.
Bake at 350\u00b0 for 1 1/2 to 2 hours.
Cover the last 30 minutes.
Melt margarine in casserole dish; add rice.
Add fryer parts; sprinkle with salt.
Pour 1 can beef consomme or chicken/rice soup over fryer.
Add 1 can water.
Cover and cook in oven for about 1 1/2 hours at 325\u00b0.
Serves 6.
Brown chicken, onion and celery in the shortening.
Add rice, salt, pepper, chicken broth, water and soup.
Mix together.
Bake 1 to 1 1/2 hours at 325\u00b0.
Fry cut up chicken until brown.
Mix all other ingredients. Put chicken in casserole.
Put rice mixture on top.
Bake at 375\u00b0 for about 1 hour.