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.
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.
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.
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.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.
Brush mustard over both sides of pork chops.
Coat with flour. Brown in oil in skillet.
Place rice in a 9 x 15-inch baking dish and top with pork chops.
Sprinkle with onion soup mix.
Mix chicken and rice soup with 1 soup can water in bowl.
Pour over pork chops.
Bake at 350\u00b0 for 45 to 60 minutes or until pork chops are tender.
Yields 6 servings.
Brown chicken with butter.
Add cream of chicken soup, chicken and rice soup and cup of rice.
Bake at 325\u00b0 for 60 minutes.
Crumble
cornbread
and
set
aside.
Saute
celery and onion. Mix bread, onion, celery, chicken broth, chicken soup, chicken and rice soup, salt and pepper.
Grease 3 quart baking dish and put half of the mix in baking dish.
Spread and cover with chicken; then cover chicken with the remaining mix.
Bake at 350\u00b0 for 55 minutes.
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.
First mix together flour, salt, dry mustard and garlic powder. Dip pork chops in mixture, then brown in oil.
Place browned pork chops in crock-pot and pour chicken and rice soup over pork chops. Cook low all day.
Serve over rice.
Pour rice in bottom of casserole dish.
Cover with peas; top with diced chicken.
Pour chicken and rice soup over this.
Mix cream of chicken with broth from cooked chicken; mix Stove Top. Cover the casserole with this.
Add more broth if needed to keep moisture.
Cook at 400\u00b0 for about 45 minutes or until brown.
In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
Bring to simmer over medium-high heat,.
In a small bowl, lightly whisk egg yolks.
*Slowly whisk in 1/4 cup of the hot broth into the egg yolks to prevent curdling.* Gradually add the egg yolk mixture into the soup, STIRRING CONSTANTLY.
Stir in shredded chicken and heat completely.
Serve and garnish with a pinch of fresh parsley if desired.
Enjoy! ;).
Mix flour, salt, mustard and garlic powder together in bag. Place chops one at a time in bag and flip around.
In skillet, brown chops in 2 Tbsp. oil.
Place in slow cooker.
Pour in chicken and rice soup.
Cover and cook on low 6-8 hours.
Toast bread; soak in chicken and rice soup. Mix all ingredients with meat. Shape meat mixture into balls and brown in fat. Put meat balls in casserole dish and cover with cream of mushroom soup mixed with 1/2 can water. Cover casserole and bake at 325\u00b0 for 2 hours.
Coat each slice of tenderloin with mustard, then coat lightly with flour.
Brown in oil.
Put in ovenproof pan large enough for each piece to lay flat.
Pour can of chicken and rice soup over meat.
Cover with foil and cook in oven at 250\u00b0 to 275\u00b0 for 1 hour and 15 minutes.
More rice may be added (approximately 1/2 cup).
Heat all together.
Do not add water.
Sprinkle with Cheddar cheese and serve with tortilla chips.
Salt, pepper and flour pork chops.
Brown lightly in hot oil. Place in crock-pot and pour can of chicken and rice soup (undiluted) over.
Cover and cook on low for 6 hours or high for 3 to 4 hours.
Chops will be very tender.
Mix and heat chicken and rice soup with can of Ro-Tel.
Pour over Ranch Doritos chips and top with shredded Cheddar and Monterey Jack cheese.
Serves at least 6 people.
Melt butter in skillet and then add bell pepper, green onions, white onion and salt.
Cook until tender.
Add chicken and rice soup and water.
Let come to a boil.