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.
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.
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.
eserve 1 cup for the soup.
Cut mushrooms into quarters
ucepan or Dutch oven combine rice and water over high heat
Combine rice and water in a large pot.
Bring to a boil, reduce heat and cover.
Simmer for 30 minutes.
Remove from heat and allow to cool.
Preheat oven to 300\u00b0F.
Spread the rice over an ungreased baking sheet, no more than 1/4 inch thick.
Bake rice for 50-55 minutes until dry.
Cool rice and cut into 2\" squares.
Store in a canister until needed, but do not freeze.
Sizzling rice: heat the 4 cups of
Mix together the shrimp, chicken, egg, and cornstarch.
Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!
Cook rice and cool.
Divide rice into 8 portions.
With hands, shape and press each portion into a 2-inch patty.
Thaw pea pods by running hot water over them; cut pea pods into 1-inch lengths.
In saucepan, heat chicken broth to boiling.
Add pea pods, shrimp, bok choy and water chestnuts.
Simmer 2 minutes. Reduce heat and keep warm.
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 the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
Crumble bacon into a large pot; add cream of mushroom soup, chicken broth, chicken, mushrooms, wild rice, onion, celery, and bell pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the rice is completely tender, about 2 hours. Stir water into the soup as needed to keep it from being too thick.
Saute bacon; drain and crumble.
Add onion.
Heat together milk, rice, soup and cheese.
Add bacon and onion.
Wonderful and easy.
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.
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.
In medium saucepan, combine all ingredients.
Bring to a boil. Reduce heat and simmer 10 to 15 minutes or until rice is tender. Makes 3 (1 cup) servings.
Mix rice, soup and broccoli together; put in casserole dish and top with Cheez Whiz.
Bake at 350\u00b0 until cheese is melted and lightly browned.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Put tomato rice soup and water in baking pan. Add pork chops, with onion and green peppers slices on top.
Cover and Bake at 300\u00b0 for 1 hour.
Uncover and bake for 1\\2 hour more.
Serve over rice.