Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
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.
Prepare one recipe of rice.
While rice is cooking, pound chicken breast out flat.
Salt, pepper, sage and flour one side. Add one teaspoon cooked rice to unfloured side and roll up.
Brown in a little oil.
Take chicken out of skillet.
Make tomato gravy with drippings and tomato sauce.
Add chicken to gravy and cover. Let steam a few minutes.
Serve over rice.
Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
(I've also cut up a store-bought rotisserie chicken for this).
Dice cooked chicken.
Prepare red beans& rice (I like Zatarrain's) per package directions.
(it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
When boiling, add diced chicken.
Reduce heat and cook about 10 minutes.
Add prepared beans and rice; heat through.
Spoon into bowls and top with cheese.
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.
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.
fry up mushrooms in butter until tender.
remove ends of green beans, cut into small pieces. Boil for 5 minutes in a small saucepan.
combine chicken, rice, cooked mushrooms and green beans into a 9x13 pan.
combine soup and milk, whisking together until smooth.
pour soup and milk into casserole dish and mix all together.
bake in a 350 F oven for 30 minutes.
Mix first 5 ingredients together and pour into 9 x 13-inch pan.
Place chicken pieces, skin side up, on top (may be skinless, if preferred).
Lightly salt and pepper chicken.
Bake at 275\u00b0 for 3 hours or 350\u00b0 for 1 1/2 hours.
Brown sausage, celery and onion.
Add soup, water and rice. Place in baking dish and bake one hour at 350\u00b0.
Laotian Chicken Rice Soup.
Fill the largest
Combine the chicken breast, the chicken wings, 1 cup dark soy
Preheat oven to 350 degrees.
Prepare chicken Rice-A-Roni, per package directions.
Spread rice evenly in buttered 9x13 baking dish.
Place uncooked, diced chicken breast on top of rice.
Mix whipping cream and chicken soup together, and pour on top of chicken and rice.
Baked, uncovered for 30-40 minutes, or until the juice of the chicken pieces runs clear.
Cut chicken into 1/2 inch strips.
Wash chicken under cold water. Place in
In large bowl, mix soup, mayonnaise, lemon and salt until blended.
Add chicken, rice, celery and onions.
Grease a 2-quart casserole (larger for a double party size).
Place well-drained broccoli at bottom; add 1/2 of chicken; sprinkle with 1/2 the almonds; add the remaining chicken.
Sprinkle with bread crumbs and margarine around edge of the casserole and remainder of almonds in center.
Bake at 350\u00b0 for 35 to 45 minutes or until bubbly.
If making ahead, add crumbs and almonds at time of baking.
Bring the rice and water to a boil
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.