Preheat oven to 350\u00b0F.
Lightly spray a 2-quart casserole with cooking spray.
In saucepan, prepare yellow rice according to package directions.
Meanwhile, prepare broccoli in microwave according to package directions and drain.
Mix all ingredients together and put into casserole.
Bake, loosely covered with foil, at 350\u00b0F for 25-30 minutes until hot and bubbly.
br>Add the package of yellow rice and stir well.
Turn
Fill a large pot with water. Add garlic powder, salt, pepper and chicken. Boil for approximately 25 minutes or until done.
Remove chicken from the pot (save the broth it was cooked in) and remove the meat from the bone. Discard skin and bones.
While chicken is cooking, prepare yellow rice according to package directions. Add chicken and cream of chicken soup. Stir in about 2 to 3 cups of the chicken broth to get a good creamy consistency. Cover and heat through for just a few minutes before serving.
Preheat oven to 375 degrees.
Cook yellow rice according to package directions. For a firmer rice, use less water and reduce the cooking time.
Combine rice, cream of mushroom soup, Rotel tomatoes and Mexicorn.
Spread evenly in an 8x8 casserole dish.
Top with cheese.
Bake for 20 - 30 mins or until the cheese begins to brown.
Preheat oven to 350\u00b0.
Spread rice in bottom of a 9 x 13-inch pan.
Mix creamed soups, water and 1/2 onion soup in a bowl and mix well, then pour mixture over rice.
Next, lay chicken breasts on top of mixture and sprinkle remaining onion soup over chicken. Cover with aluminum foil and bake approximately 1 1/2 hours at 350\u00b0.
Cook rice as directed.
Melt oleo in dish.
Mix all ingredients except cheese and bacon bits.
Pour into casserole dish.
Bake at 350\u00b0 for 25 minutes.
Top with grated cheese and bacon bits.
Bake until cheese melts.
Cook chicken and debone.
Bring 2 1/2 cups of broth to a boil. Pour in rice.
Chop veggies and saute.
Add veggies and deboned chicken to rice.
Season to taste.
Cook rice according to directions.
Put butter in while hot, then add soup and Mexicorn.
Cook at 350\u00b0 for 30 minutes.
Top with cheese for the last 5 minutes.
Cook rice following directions on package.
Mix all ingredients except paprika and pour into 9 x 13 inch casserole dish.
Sprinkle paprika on top.
Bake at 350\u00b0 for 35 minutes.
Cover chicken thighs with water. Water needs to be about 2 inches over thighs. Boil chicken thighs 30 minuter or until no longer pink inside.
Remove chicken, let cool.
Reserve 3 cups of broth, and pour in yellow rice.
Simmer on med-low heat 30 min or until rice is tender.
While rice is simmering de-bone thighs.
After rice is done, stir in chicken
Enjoy. Especially good with collard greens.
Heat 1 t of oil in large non-stick skillet over medium-high heat until hot.l Cook sausage 1 to 2 minutes or until lightly browned. Remove from pan and keep warm.
Add remaining oil with peppers, onions and garlic; cook stirring frequently until vegetables are ttender, about 7 to 10 minutes.
Stir in cooked sausage, salsa and Italian seasoning. Bring to a boil, stirring constanly. Serve over prepared yellow rice.
Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
o a boil then pour yellow rice & let it cook for 20mins
Prepare yellow rice according to package directions.
Cook yellow rice as directed; cut onion and bell pepper into small pieces.
In a fryer, brown beef; drain.
In a large dish, mix yellow rice, beef, onion and bell pepper; put into a glass dish and top with several pieces of cheese to cover the top.
Put into oven for 15 minutes at 350\u00b0.
o boil. Add contents of yellow rice mix, tomatoes and 1 tbsp
Cook yellow rice according to directions on package.
Combine all of the ingredients except cheese.
Place in sprayed 1 1/2-quart casserole dish.
Top with cheese and bake, uncovered, at 350\u00b0 for 30 minutes.
Heat oven to 350\u00b0.
Cook chicken and bay leaf until done. Cool, skin and debone.
Chop into pieces.
Cook yellow rice with onion.
Add all other ingredients to this.
Add chicken.
Mix all together.
Put into casserole dish.
Bake in oven at 350\u00b0 for about 30 minutes.
Fry chicken in oil with onion and garlic.
When done, add tomatoes and water.
Boil for five minutes.
Add bay leaf, salt, rice, yellow rice seasoning and green pepper.
Stir thoroughly and place in 350\u00b0 oven for 30 minutes.
Garnish with green peas and pimiento.
Boil chicken.
Remove from bone and cut into bite size pieces. Cook yellow rice in 4 cups of broth until done.
Saute bell pepper, onion and celery with pork sausage until all are done. Toss together sausage mixture and rice.
Layer rice mixture and chicken in casserole dish.
Spread mushroom soup on top and bake at 350\u00b0 for 30 minutes.