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.
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.
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.
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.
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.
Heat oven to 375\u00b0.
Put rice in 9 x 13-inch casserole dish that has been sprayed with light cooking oil.
Place chicken (that has had the skin removed) on top of rice.
Mix cream of mushroom and cream of celery soups together and pour over top of chicken and rice.
Cover with foil and bake for 1 hour at 375\u00b0, then remove foil and bake for 15 minutes.
Brown chicken in oil.
Remove from skillet.
Saute vegetables in skillet until tender.
Add rice.
Pour into 9 x 9-inch casserole dish.
Season.
Place chicken on top of rice and vegetables.
Pour chicken bouillon over chicken and rice.
Cover. Bake for about 1 hour.
Pork chops may be used instead of chicken.
Mix soups, broth and rice and put in 9 x 13-inch greased casserole.
Season chicken with salt, pepper, paprika and garlic salt.
Place on top of rice mixture.
Melt butter and add lemon juice and sugar.
Pour on top of chicken and rice.
Bake at 350\u00b0 for 1 1/2 hours.
Preheat oven to 350\u00b0.
Salt and pepper chicken to taste. Place chicken in a 13 x 9-inch baking pan.
Sprinkle 1 cup rice over chicken.
Pour cream of celery soup and cream of mushroom soup over chicken and rice.
Fill cans with water and pour over chicken.
Dot with margarine and sprinkle with paprika.
Bake at 350\u00b0 for 1 hour, covering with aluminum foil.
After 1 hour, remove foil and bake for 30 minutes.
Pour rice into casserole.
Place chicken parts on rice.
Add water to soups.
Pour onto chicken and rice.
Cover with foil. Bake at 400\u00b0 for 1 hour or until chicken is done.
Pour rice in casserole dish.
Place cut up chicken pieces on rice.
Add water to canned soups; stir well.
Pour over chicken and rice.
Sprinkle onion soup on top.
Cover with foil; bake for 1 hour, or until chicken is done, at 400\u00b0.
Boil chicken and save broth.
Cook rice as directed.
Place chicken and rice in large pan.
Mix all other ingredients together with chicken and rice.
Bake at 350\u00b0 for 30 minutes.
First, boil the chicken breasts until cooked.
Then cut into small chunks.
Boil rice as directed.
While cooking rice, cook stuffing as directed on stove top.
Mix chicken with cream of chicken soup, then add rice.
Stir well.
Spray casserole pan with Pam cooking spray.
Spread mixture in the casserole pan.
Spread stuffing over chicken and rice.
Bake at 350\u00b0 for 20 minutes or until stuffing browns.
Spread rice in bottom of large casserole.
Put chicken on top of rice.
Mix soup and water and pour over chicken.
Add onions and other ingredients if desired.
Cover.
Bake at 350\u00b0 about 1 to 1 1/4 hours or until chicken and rice are tender.
Preheat oven to 350\u00b0. Remove skin from chicken and cut up. Place raw rice in bottom of 9 x 13-inch pan.
Salt and pepper to taste on chicken and rice. Sprinkle onion soup mix over chicken. Add cream of mushroom soup mixed with water.
Cover and bake at 350\u00b0 for 1 hour.
Pour rice into bottom of 3-quart casserole dish.
Place chicken pieces on top.
Heat 3 soups, margarine and 1 cup water on stove top.
Pour over chicken and rice.
Bake at 350\u00b0 for about 1 hour.
Preheat the oven to 350 degrees.
Place shredded chicken evenly in a 9x13 dish. Top with rice and then cheese.
Mix the remaining ingredients well and pour over chicken, rice and cheese. (This is going to look VERY runny--it is supposed to. It all cooks down and cooks the rice. This is why you cannot use Minute Rice).
Cover with foil and bake for one hour. Remove the foil and bake 30 minutes longer, or until all liquid is absorbed.
Salt and paprika the chicken the night before, so that it will stand several hours.
In a casserole place bacon.
Pour rice over the bacon.
Place the chicken on the rice, pour cream of chicken soup over the chicken and rice.
Then add water and pour same over the chicken.
Cover with foil and bake at 350\u00b0 for 2 hours.
If you desire to have the chicken a light brown, remove the foil the last 10 minutes.
Boil chicken in a large saucepan until chicken is tender to the touch.
Drain chicken.
Remove bones.
Cook rice to the directions on the box.
Add cream of chicken soup and 2 cups of water to chicken and rice.
Place in casserole bowl.
Set oven to 350\u00b0. Cook about 15 minutes.