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.
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.
Melt butter.
Pour in baking dish or pan (9 x 13 x 2-inch). Put chicken, skin side down, with seasonings.
Bake, uncovered, at 400\u00b0 for 25 minutes.
Remove chicken, put rice, onion and green pepper into pan over drippings.
Replace chicken, skin side up, pour chicken broth over chicken, rice, etc.
Bake, uncovered, for 45 minutes at 400\u00b0 or until rice has soaked up broth and chicken is tender.
Prepare Rice-A-Roni according to directions, adding a handful of brown rice to make more (optional).
While rice is cooking, skin and debone chicken and cut it in small pieces.
After rice is soft and dry, spread chicken over the top of rice along with the corn (drained); cover dish with no heat for 5 minutes.
Mix and serve.
Applesauce and biscuits go well with this dish.
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.
Place chicken in a deep pot and
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.
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.
In a 3-quart casserole mix rice, soup, water and carrots. Place chicken pieces on top of rice mixture, arranging the thickest sides of pieces toward outside of casserole.
Sprinkle with paprika or herbs.
Cover casserole with lid or plastic wrap.
Microwave on High for 20 minutes.
Uncover and rearrange chicken pieces if certain areas are overcooking.
Re-cover and microwave on High for 15 minutes.
Let stand 10 minutes before serving.
In a casserole dish, put enough rice to serve your family and add just enough water to cover rice.
Dot with butter.
Add a little salt.
Place chicken on top of rice mixture and cover with cream of chicken soup.
Cover casserole dish with aluminum foil and cook 1 hour at 350\u00b0.
You have chicken, rice and gravy.
Melt the shortening in a large skillet over medium high heat. Saute the chicken sections in the shortening for 2 minutes per side, or until browned. Remove chicken and set aside.
Add the rice and green bell pepper, if desired, and saute for 3 minutes, or until slightly browned. Add the soup mix and water and stir together well. Bring this to a boil, then add the chicken, reduce heat to low and simmer for 45 minutes.
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.
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.
Mix together well the cream of chicken soup and chicken broth.
Cook the rice according to directions and then mix into soup.
Stir in chicken.
Salt and pepper to taste.
Heat and serve.
Melt margarine in a skillet (or Presto cooker). Add Rice-A-Roni and saute to a light brown. Stir in hot water. Add the chicken flavor packet included in Rice-A-Roni plus the black pepper, Tabasco, onion, celery, green pepper and salt. Add chicken. Cover and simmer for 15 minutes. Serves 10. Keeps well, is great warmed over.
alf and half cream and chicken broth; bring to a light
In large skillet with cover, brown chicken strips in oil. Remove chicken and reserve.
Add onion, garlic, rice and vegetables to skillet.
Saute lightly; add water and bring to boil.
Stir well; add chicken and lower heat to simmer.
Cover and cook for about 20 minutes or until done.
May add more water near end of cooking time if you prefer a more moist dish.