Melt butter in pot.
Add onion and cook until limp.
Add chicken broth, okra, cayenne, tomatoes and green pepper.
Simmer partially covered for about 1 hour.
Add rice, chicken and chicken gumbo soup and simmer about 1 hour.
Salt and pepper before serving.
Spread rice evenly in buttered casserole pan.
Sprinkle 1/4 of the dry onion soup on rice.
Place chicken on rice.
Sprinkle with remaining onion soup and pepper to taste.
Blend well the mushroom soup, chicken gumbo soup and water.
Pour over chicken and rice. Dot with margarine and cover with foil.
Bake 2 hours at 325\u00b0.
Grease bottom of pan with shortening.
Put a layer of onion, bell pepper, tomatoes and celery.
Brown chicken on both sides. Place chicken on top of vegetables.
Bring 1 cup of rice and water to boiling.
Pour over top of chicken.
Add chicken gumbo soup. Add salt, pepper and garlic salt as desired.
Add a little of the onion soup mix.
Bake about 40 to 45 minutes.
Slice potatoes lengthwise into baking dish; cover with seasoned pork chops.
Slice onions and place on top of pork chops. Add 2 cans chicken gumbo soup.
Bake at 375\u00b0 for 1 hour.
Serves 4.
In a large skillet saute onions in a small amount of oil.
Add tomato sauce with 1/2 can of water.
Add seasonings and chicken gumbo soup.
Rinse can with water and add to skillet.
Let simmer 20 minutes.
Prepare rice according to package directions.
Blend gumbo mixture into cooked rice.
Serve as a side dish with anything.
Serves 4 to 6.
In large saucepan, combine stewed tomatoes, tomato soup, chicken gumbo soup, 2 soup cans water, green onions, sweet potato, celery, parsley, worcestershire sauce, garlic, tabasco, and bay leaf. Bring to boiling; reduce heat. Cover and simmer until vegetables are tender, about 30 minutes. Add shrimp and clams with the liquid and simmer until heated through, about 10 minutes. Season to taste with salt and pepper. Remove bay leaf.
Combine Minute rice and chicken gumbo soup, adding 1 can water.
Bring to a boil and remove from heat.
Add cheese and allow to stand 10 to 15 minutes.
Add shrimp, broken into halves. Reheat and serve.
Brown
hamburger
meat and onion.
Add catsup, mustard, salt and
pepper
to
taste and chicken gumbo soup.
Stir and heat until bubbly.
Serve on open faced hamburger buns.\tThis is quick and easy and kids like it!
First put layer of onion, celery and bell pepper in crock-pot. Add chicken and bay leaf.
Next, add rice, soup, water and file. Cook on low heat for 6 to 8 hours, or on high for 2 1/2 to 4 hours.
If it gets too dry, add a little boiling water.
Spread rice evenly in bottom of well-greased 13 x 9 x 2-inch baking pan.
Sprinkle with one-fourth of onion soup mix.
Place chicken on rice; sprinkle with remaining onion soup mix and pepper.
Combine mushroom soup and chicken gumbo with water. Blend well and pour over chicken.
Dot with butter.
Cover with aluminum foil and bake at 325\u00b0 for 2 hours.
Yields 8 to 10 servings.
Wash pork chops.
Salt and pepper each side. Smear each side of chop with prepared mustard (about 1 teaspoon).
Dredge in flour.
Brown in oil on each side in skillet.
Empty contents of one can of soup over chops.
Cook for 1 hour at 350\u00b0.
All this may be done in electric skillet or you may place chops in covered baking dish and pour soup over them and bake in oven or microwave. Good accompaniments are rice and purple hull peas.
Preheat oven to 350\u00b0.
Place clean chicken breasts in a shallow baking dish.
Pour soup over chicken.
Pat top with butter.
Cover with tinfoil and cook in oven for 1 hour at 350\u00b0. Reduce heat to 275\u00b0 and bake, uncovered, for 30 minutes.
o 425\u00b0F.
Rinse chicken breast with cold water.
Brown the ground beef with the onion, salt and pepper.
Add to the mixture 1 can of chicken gumbo soup, mustard and catsup.
Let this simmer for about 15 minutes and then serve on buns.
Cook onion on medium heat.
Add hamburger and slightly brown. Add 1 can chicken gumbo soup (undiluted), ketchup and mustard. Simmer for at least 30 minutes.
Serve on buns.
Rub mustard on both sides of chops.
Roll in flour and brown on both sides.
Drain off fat.
Add chicken gumbo soup and cream of chicken soup.
Cover and cook on low heat until tender or bake in oven about 35 minutes.
Serve with mashed potatoes or steamed rice.
Dip both sides of pork chops in flour.
Brown both sides in hot oil or Crisco in layer frypan with a lid.
Drain excess oil. Fill gaps between pork chops with instant rice.
Pour chicken gumbo soup and chicken broth over rice.
Cover and place in a 350\u00b0 oven for 45 minutes.
Salt and pepper pork chops and brown them in skillet.
Set aside.
Prepare rice-a-roni as directed on package, but use one can of chicken gumbo soup plus enough water to equal the water measurement on the box of Rice-A-Roni.
Do not cook.
Pour into a greased 9 x 13 x 2-inch baking dish.
Lay the browned pork chops on top. Cover with foil and bake at 350\u00b0 for about 1 hour.
Saute ground beef and onion, until beef loses red color.
Add chicken gumbo soup, mustard and ketchup.
Salt to taste.
Simmer for a few minutes until done.
In
an
electric
skillet, brown pork chops in a little oil. Add
the can of chicken gumbo soup and 1/2 can of water. Peel
and chunk
potatoes.
Add
potatoes,
peas, carrots and seasonings to
skillet.
Mix together.
Cover and cook for 40 minutes at 375\u00b0.
(Check
to
see if you need to add a little more water after about 20 minutes.) Serve with rolls.