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.
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.
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.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.
Laotian Chicken Rice Soup.
Fill the largest pot
Melt margarine in large frying pan and add rice.
Brown slightly and add chopped onion, salt and pepper.
Add 1 can chicken rice soup and water.
Bring to boiling point and simmer (covered) without stirring for 30 minutes.
Fry hamburger and onions.
Mix 2 cans of chicken rice soup, 2 cans of cream of mushroom soup, 1 1/2 cans of water.
Mix all together then 1 1/2 c. Uncle Ben's rice.
Bake 45 minutes - 1 hour at 375\u00b0.
Add Soy sauce on top (optional).
Feeds about 10 people.
Brown together
ground beef and onion.
Mix with chicken rice soup,
water,
cream
of
mushroom
soup, rice, soy sauce, chopped celery
and
Worcestershire sauce.
Put in baking dish. Bake at 350\u00b0 for 1 hour.
Brown cubed veal, onions, celery, salt and pepper.
Put into casserole and add mushroom soup, chicken-rice soup, wild rice and mushrooms.
Bake for 2 hours at 300\u00b0 to 325\u00b0.
Brown hamburger in butter; add salt, pepper and onion. Add raw rice, mushroom soup, chicken rice soup, water, diced celery and mushrooms. Bake for 1 hour and 30 minutes at 350\u00b0. Yield: 8 servings.
Brown and season meat and onion.
Add 1/2 cup rice, chicken rice soup and can of mushroom soup.
Mix well and put in baking dish.
Corn flakes or chips may be crumbled over top or left plain.
Bake for 30 to 35 minutes at 350\u00b0.
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.
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.
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 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.
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.
Saute chopped onion and celery in olive oil until soft. You may add other vegetables if you would like. Remove chicken from the bone and shred. Add salsa to vegetables. Bring to a boil. Reduce heat and simmer about 20 minutes.
Brown chicken with butter.
Add cream of chicken soup, chicken and rice soup and cup of rice.
Bake at 325\u00b0 for 60 minutes.
Boil chicken; separate from bones into bite size pieces. Place in bottom of casserole dish.
Mix in sour cream and soup. Prepare Rice-A-Roni as directed on box.
Mix Rice-A-Roni in with chicken and soup.
Grate cheese and cover top.
Place in oven at 350\u00b0 until cheese melts and casserole is bubbling.