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.
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.
In 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions.
Arrange chicken on rice mixture; sprinkle with paprika and pepper.
Bake at 375\u00b0 for 1 hour or until chicken is no longer pink.
Top with remaining onions.
Bake 3 minutes or until onions are golden brown.
Cook chicken and rice.
In a large casserole dish, layer chicken, rice and cheese.
Bake for 20 minutes at 350\u00b0 or until cheese melts.
sh. Spread rice on bottom of dish. Place chicken pieces on top
Arrange chicken over rice.
Sprinkle with onion soup mix. Cover tightly with aluminum foil.
Bake at 325\u00b0 for 2 hours or until chicken and rice are tender.
Makes 6 servings.
In a 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can of onions.
Arrange chicken on rice mixture. Sprinkle with paprika and pepper.
Bake at 375\u00b0 for 1 hour or until chicken is no longer pink and juices run clear.
Top with remaining onions.
Bake 3 minutes or until onions are golden brown.
Serves 4.
In a 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions.
Arrange chicken on rice mixture; sprinkle with paprika and pepper.
Bake at 375\u00b0 for 1 hour or until chicken is no longer pink and juices run clear.
Top with remaining onions.
Bake 3 minutes or until onions are golden brown.
Serves 4.
In oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can of onions.
Arrange chicken on rice mixture and sprinkle with paprika and pepper.
Bake at 375\u00b0 until chicken is done.
Top with remaining onions and bake 3 more minutes until onions are golden brown.
Serves 4.
Preheat oven to 350\u00b0 F.
Grease 13 x 9-inch baking dish.
Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth.
Add soup, water, garlic powder and black pepper; mix well.
Add vegetables, chicken and rice.
Cover tightly with foil.
Bake for 35 minutes.
Remove cover and top with cheese.
Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly.
Let stand 5 minutes before serving.
Enjoy!
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 rice in bottom of a 9 x 13-inch pan.
Arrange chicken pieces over rice.
Boil together Lipton onion soup, cream of chicken soup and water.
Pour mixture over chicken and rice. Bake at 350\u00b0 for 1 1/2 hours.
About 1 1/4 hours before serving:
In 13 x 9-inch baking dish, stir first 6 ingredients until mixed.
Arrange chicken, skin side up, over mixture.
Sprinkle chicken with paprika.
Cover pan tightly with foil.
Bake in 375\u00b0
oven 45 minutes.
Remove foil from pan.
Bake, uncovered, 20 minutes longer or until chicken and rice are tender with most of liquid absorbed, occasionally stirring rice with fork.
Garnish with celery leaves.
Makes 4 servings.
In a 9 x 13-inch casserole dish, pour in rice; pour water over rice.
Combine mushroom and celery soups and spoon 1/3 of soup mixture over rice.
Sprinkle dry soup mix over chicken and rice. Bake at 350\u00b0 until casserole is hot and bubbly and chicken is done.
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.
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.
Sprinkle uncooked rice in a 9 x 13-inch baking pan.
Put uncooked chicken on top of rice.
Sprinkle onion soup mix over chicken.
Mix soups, water and milk.
Pour over chicken and rice. Bake, uncovered, at 350\u00b0 for 1 1/2 hours.
Serves 6.
In a 3-quart oblong baking dish, combine soup, water, rice and 1/2 can onions.
Arrange chicken on rice mixture and sprinkle with paprika and pepper.