|Hot Chicken (Hot Books)|
|by Teri Sandison|
A collection of spicy chicken dishes, based on cuisines from around the world, that employ a variety of cooking techniques.
1 - 10 of 496 for boiled chicken rice casserole
Cook and stir ... Pour water on rice and add salt in greased 2 qt. casserole. Stir in ... Note: Water chestnuts or bamboo shoots may be added if desired.
Combine chicken, eggs, rice, onion, celery, ... 1 1/2 quart casserole. Sprinkle edge ... oven 375 degrees for 35 to 40 minutes or until lightly browned.
Cook, debone and chop chicken. Melt butter in casserole. Put rice over melted butter. ... 400 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes.
Mix all ingredients in ungreased 2-quart casserole dish. Cover and ... degree oven until rice is tender, about ... absorbed, 10 to 15 minutes longer. 6 servings.
Stew and bone chicken. Mix all ... into 2 large casserole dishes and top ... Bake at 350 degrees for 1 hour (or until bubbly and browned). Freezes well.
Brown and drain ... to sausage. Cook chicken noodle soup and rice in boiling water ... You can substitute hamburger or ground turkey for sausage. Serves 6.
DAY BEFORE: Cook and debone chicken. Cool to dice. Cook rice. Chop celery, ... bottom of well-greased casserole. Put half ... refrigerated, cook in about 25 minutes.
Lightly mix all ... in a buttered casserole. Refrigerate overnight. ... deep; and eight chicken breasts and four ... 15 minutes or until heated through.
Pour 4 cups boiling water over wild rice. Let stand ... Pour into large casserole and sprinkle with ... Add more bouillon if it becomes dry while baking.
Melt butter and ... moist. In greased casserole place dressing mixture. Stir chopped chicken into corn bread ... for 45 minutes. Serves 6. Freezes well.
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