Dissolve cubes with water in skillet.
Add zucchini and onion. Cook about 15 minutes or until done (water will evaporate). Follow directions on box of chicken and rice and mix together. Contains 0 fat grams.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Simmer chicken in pan until completely cooked.
Pour in can of chicken and rice soup.
Fill empty can with rice and pour in. Add water.
Let cook until rice is soft and fluffy.
Then serve.
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.
Preheat oven to 350\u00b0F.
Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder and water in a 9x13-inch baking dish. Mix well.
Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.
Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!
Preheat oven to 350\u00b0. In 3-quart oblong baking dish, combine uncooked rice, cream soup and onion soup mix, blended with water. Arrange chicken on soup mixture. Cover. Bake 1 to 1 1/2 hours or until chicken is tender and rice is done.
Grease large baking pan; sprinkle rice into pan.
Season raw chicken and place on top of rice.
Mix soups and milk and pour over chicken.
Sprinkle Lipton soup over top.
Cover tightly and bake 2 hours.
In a 3-quart oblong baking dish, combine rice, can of soup, onion soup mix blended with water.
Arrange chicken on soup mixture.
Bake 1 to 1 1/4 hours until chicken is tender and rice is done.
Makes about 4 servings.
Preheat oven to 350\u00b0.
In 3-quart oblong baking dish, combine uncooked rice, condensed cream of celery soup and onion soup mix blended with water.
Arrange chicken on soup mixture.
Bake 1 to 1 1/4 hours, until chicken is tender and rice is done.
Makes 4 servings.
Place rice in oblong pan.
Place chicken on top of rice.
Mix soups and water; pour over top of chicken and rice.
Bake uncovered 2 hours in 300\u00b0 oven.
Flour pork chops and lightly brown in oil in a heavy skillet. Remove from skillet and drain.
In a large casserole dish, stir together chicken and rice soup, water and instant rice.
Add pork chops.
Cook for 1 hour in a 375\u00b0 oven.
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Melt stick (cube) margarine* in baking dish in oven.
Mix soup and rice mixture and put in dish.
Layer chicken on top.
Lightly salt and pepper and pour melted margarine over*.
Bake at 300\u00b0 for 2 hours.
In a large mixing bowl, pour the 3 soups and rice and mix together.
Put these into a greased casserole pan with cover.
Bake with cover on for 1 1/2 hours at 350\u00b0, then take cover off and bake for 1 more hour.
The paprika is just a coloring.
You just sprinkle over entire dish.
Put chicken and rice in a bowl.
Cook 5 minutes.
Check it 5 times.
Then it is ready and you eat it.
Brown noodles in margarine.
Add 2 cans chicken and rice soup, two cans of water, onion dip and mushrooms.
Mix thoroughly. Bring to a boil and add Minute rice.
Cover and turn off heat.
Grease 9 x 13 pan. Sprinkle entire box of rice on bottom. Lay chicken over the rice. In bowl, mix soup and 2 cans of water. Pour over chicken and rice. Cover with foil and bake for 2 1/2 hours at 350\u00b0. Do not peek.
Place aluminum foil in a 9 x 13-inch baking pan.
Spray foil to prevent rice from sticking.
Place rice in pan.
Add chicken. Combine soups and pour over chicken and rice.
Sprinkle on onion soup.
Seal foil securely.
Bake at 300\u00b0 for 2 1/2 hours.
Place rice in bottom of large greased roaster. Mix soups and milk and pour over chicken and rice. Sprinkle with dry ingredients. Cover tightly with aluminum foil. Bake 3 hours at 325\u00b0.
In a small roaster, sprayed with Pam, put in chicken and mushroom soup.
Mix well rice and water.
Put in bottom of roaster.
Remove skim from chicken thighs or drumsticks, then put chicken pieces on top of rice mixture in the roaster.