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.
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.
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.
Sprinkle chicken with steak seasoning.
Melt butter in a large thick skillet.
Add chicken and brown for 5 minutes.
Turn.
Add onion, garlic, mushrooms and bay leaf.
Stir vegetables and cook for 5-10 minutes.
Add wine.
Allow to boil and reduce until it is almost all evaporated.
Add rice, tomatoes and water.
make sure all the rice is in the liquid.
Cover and cook for 20 minutes.
In 2-quart shallow baking dish, mix ingredients.
Place chicken on top of rice mixture.
Sprinkle with additional paprika and pepper.
Cover.
Bake at 375\u00b0 for 45 minutes or until chicken and rice are done.
Serves 2 to 4.
In a 2-quart shallow baking dish, mix soup, water, rice, paprika and pepper. Mix in vegetables. Cut up chicken breast in mix or leave whole on top. Sprinkle with additional paprika and pepper. Cover and bake at 375\u00b0 for 45 minutes or until chicken and rice are done.
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.
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.
Put chicken and rice in a bowl.
Cook 5 minutes.
Check it 5 times.
Then it is ready and you eat it.
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.
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.
ish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the
Heat sesame oil and peanut oil in a
Heat oil in a large saucepan on high. Saute onion 2-3 minutes, until tender. Add chicken and cook, stirring, 2-3 minutes, until well browned.
Stir in rice, tomatoes, water, zucchini and herbs. Bring to boil. Reduce heat to low. Simmer, covered, 15-20 minutes, until rice is tender.
Set saucepan aside, covered, 5 minutes. Fluff with a fork. Serve sprinkled with parsley and accompanied with green salad.
baking dish. Combine soup, rice, 1/2 tsp paprika, 1
Sprinkle chicken with salt and pepper.
In large oven
ace chicken, breast side up, on a rack in roasting pan.
Butter pan being used for the cooking.
Put in rice and then the chicken pieces on top.
Sprinkle onion soup mix over the chicken and rice.
Pour over evenly, one can mushroom soup, one can of milk and 1/2 can of water.
Mix well.
Cover and bake at 350\u00b0 for 1 1/2 to 2 hours.