ntainer with lid, place the chicken, add the cilantro, lime juice
Boil broccoli with 1/4 cup onion until tender.
Drain and place in casserole dish.
Saute remaining onion, green pepper and celery in 1/2 stick oleo until tender.
Mix the soup, milk and cheese.
Add rice and chicken.
Pour the soup mix over all.
Top with bread crumbs which have been mixed with 1/2 stick oleo.
Bake for 1 hour at 350\u00b0.
Serves 6 to 8.
Cook chicken, cool and cut up; set aside.
Saute margarine, onion and garlic salt in pan.
In a casserole dish mix chopped, thawed broccoli, soup, Cheez Whiz, sauteed margarine and onion, cooked rice and chicken.
Mix together and cook, uncovered, in a 325\u00b0 oven for 1 hour.
Prepare rice as package directs, using 1/2 cup less water. Combine cooled rice and chicken with mayonnaise.
In another bowl, combine artichokes, pimento, celery and peppers with salad dressing.
Mix all ingredients together.
Can be made a day ahead and assembled before serving.
Serves 12 to 15.
Prepare the rice and chicken sauce mix with broccoli according
Cook rice; stir-fry with onion in skillet with oil.
Put in cooked chicken.
Cut up green onion.
Put in rice and chicken. Stir.
Drop egg in middle and stir.
Add sauce; bring to boil and serve.
ondiment/spice recipes.
Remove skin and excess fat from chicken. Marinate chicken in
onstick cooking spray.
Add chicken, cook over medium-high heat
im any excess fat from chicken thighs, and cut them into 1-
trips, squeeze the juice and set aside.
Heat the
b>and oregano. Sprinkle over chicken, coating both sides.
Place chicken under broiler for
team for 10 minutes until the skins loosen, then remove and discard
>and saute for 4-5 minutes. Add in the minced garlic and stir for
In Dutch oven, stew boned chicken breasts in water for 20 minutes; remove chicken from water and add onion, green pepper, salsa and corn.
Bring to boil; add rice and chopped chicken. Reduce heat to simmer and cook, covered, for 15 minutes.
Put in serving dish and sprinkle with grated cheese.
Serve with sour cream and salsa.
Makes 4 to 6 servings.
Cook rice according to package directions.
Melt oleo in large saucepan. Add onion and saute over low heat until tender. Stir in flour, salt and pepper. Gradually add half and half and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, pimento, parsley, almonds and cooked rice.
Pour into greased 2-quart casserole. Bake at 400\u00b0 for 30 minutes.
Grease 9 x 13-inch dish.
Add uncooked rice.
Remove fat and skin from chicken; arrange pieces on top of rice.
Mix soups, dry soup mix, water and pepper.
Pour mixture over rice and chicken. Bake uncovered for 2 hours at 350\u00b0.
Serves 6.
Place wild rice and chicken stock in heavy saucepan.
Bring to a boil.
Reduce heat and cover tightly.
Cook over low heat for about 35 minutes or until rice is tender and liquid is absorbed. Meanwhile, cook onion and celery in butter until soft.
Add mushrooms, thyme and sage.
Cook and stir for 3 or 4 minutes.
Add mushroom mixture and parsley to cooked rice; toss lightly.
Add salt and pepper to taste.
edium heat and add the onion, garlic and chilli. Cook for 3 -
Heat oven to 350\u00b0.
Mix chicken soup and milk; reserve half of the mixture.
Mix remaining soup, rice and 1/4 of the onion soup mix.
Pour into ungreased baking dish.
Place chicken breasts on top. Pour reserved soup mixture over chicken breasts.
Sprinkle with remaining onion soup mix.
Cover with aluminum foil and bake for 1 hour.
Uncover and bake 15 minutes longer.
Combine chicken, badia sazon, seasoning, salt and pepper, cut up bell peppers, onion and drained mixed vegetables (if used); cover with 2 cups water and cook on medium heat until done and there is approximately 1 cup of water remaining in the pot.
Then add 2 cups of rice and 3 cups of water; boil on medium heat for 20 minutes.
Turn heat down to low; cover with lid for 20 more minutes until rice is done.