In a Dutch oven, prepare rice according to directions (except omit
he ingredients in a saucepan and bring to the boil.
Quickly brown pork chops, then place in a 13 x 9 x 2-inch baking dish.
Add onions, green peppers and mushroom soup with 1 can of water.
Bake at 325\u00b0 for 1 to 1 1/2 hours.
Feeds 4 to 5.
iddle and heat
Bring broth OR water and bouillon to a boil in
Mix rice with 3 cups wate rand dry onion soup.
Line bottom of 9 x 11-inch glass pan with rice mixture.
Layer chicken over this. Cover with cream of mushroom soup.
(Optional:
Add fresh mushrooms.)
Bake 1 hour and 45 minutes at 350\u00b0.
Add water, so rice won't dry out, if needed.
ater, cream of chicken and mushroom soup, and cream of mushroom soup into a large slow
eheat oven to 325 degrees and start a large pot of
Saute celery and onion in butter until tender.
Mix with chicken and mushroom soup, cheese, broccoli and 1 cup rice. Grease a large casserole dish.
Line with 2 cups of rice.
Add broccoli mixture and sprinkle with paprika.
Heat in 350\u00b0 oven for 20 minutes or until bubbly.
Mix water, rice and mushroom soup.
Add onion soup mix.
Lay chicken breasts on top.
Cover and bake at 375\u00b0 for 1 hour. Uncover and bake another 15 minutes.
Brown rice-a-roni in oleo. Add vegetables and saute 5 minutes more.
Add long grain and wild rice plus broth flavor packets to rice-a-roni mixture.
Stir well. Add broth, about 6 cups. Add water to this if needed.Add all other ingredients except duck and mushroom soup. Simmer 30 minutes.
Test rice for doneness. Add additional water if needed. Mixture should be kept moist. Fold in mushroom soup and boned duck (torn in small pieces).
Don't over stir. Serves 10. Freezes well. (When heating frozen leftovers, keep covered).
Mix together rice, water, salt, vinegar and 1 tablespoon butter and cook for 20 minutes.
In another pan, take broccoli and cook according to directions on package.
Drain well.
Take cooked rice and add to broccoli, 1 stick oleo and mushroom soup.
Stir well. Place in casserole and bake 20 minutes at 400\u00b0.
Now cover top with cheese.
Put back in oven and melt cheese.
Cut up chicken and cook in salt and pepper until meat is almost done.
Add celery (cut up) and green pepper.
Simmer for 5 minutes; add can of mushroom soup.
Cover 5 minutes more.
Cook until rice is done.
Separately follow instructions on rice box, preferably Uncle Ben's wild rice.
Serve chicken over rice.
Dice chicken and and with mix rice and mushroom soup.
Top with cheese.
Heat until the casserole reaches 140 degrees and cheese is melted.
Cook rice mix according to package directions.
Meanwhile, stir soup until smooth. Slowly add evaporated milk.
Add rice, mushrooms and milk.
Heat, stirring frequently, until hot.
Do not boil.
Mix the canned soup, beef broth and mayonnaise.
Spread the rice and chicken breasts in the bottom of a glass casserole dish.
Pour in the soup mixture.
Add sliced mushrooms and sprinkle parmesan cheese over the top.
Cook at 350 for 30-40 minutes or until browned on top.
Preheat oven to 350\u00b0.
In a 4-quart Dutch oven or deep casserole dish, mix rice and mushroom soup.
Pepper chicken and place on top of rice.
Pour French onion soup over all.
Cover casserole. Bake 1 hour.
Serves 4.
Grease 10 x 13 dish and preheat oven to 350 degrees.<
Saute butter, celery, green pepper and onion.
Put in casserole dish.
Pull meat from the bone.
Dice and place in casserole dish.
Then add rice and mushroom soup.
Mix altogether. Bake at 350\u00b0 for 35 minutes.
Stew chopped onion and garlic in butter in a