|Not Just Roast: Great Chicken Dishes|
|by Linda Fraser|
This is the essential guide to cooking with chicken--enticing to look at and extremely easy-to-use, it contains everything you need to know about ...
Tip: Try fashioned chicken rice for more results.
Results 1 - 10 of 14 for old fashioned chicken rice
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Rinse chicken well in cold ... leaf; discard. Add rice to broth and ... thoroughly (allow about 20 minutes). Garnish with parsley. Yields about 2 quarts.
Saute carrots and onions in butter. Combine with chicken broth (almost boiling), bits of chicken, cooked brown rice and Spike. Reduce ... bones to use up.
When meat is ... equal amount of rice, and cook ... cup of rice). For larger servings, boil a whole hen and cook more rice-equal amounts of broth. Feeds 4.
Boil chicken in water until ... to cool. Add rice, soup mix ... Reheat when ready to serve. You may substitute boneless, skinless chicken to save labor.
Put dry rice in pan. Lay chicken pieces on top of ... with mixture of soups, water and dry soup. Cover tightly. Cook 3 to 4 hours at 200 to 250 degrees.
Put chicken in 9 x ... other 1/2 of dry soup with rest of ingredients and pour over chicken. Cover tightly with foil. Bake at 350 degrees for 1 1/2 hours.
Line 6 chicken breasts (bone in) in bottom of pan. Mix together the following: Bake 300 degrees about 3 hours.
Saute onion, green pepper and celery in drippings. Mix all together and bake at 350 degrees for about 1 hour.
Cook chicken ahead, let cool ... in the water. Add other ingredients and simmer for 2-3 hours. Salt to your own taste. (Can use noodles instead of rice.)
In large skillet cook onions and celery in butter until tender crisp. Add remaining ingredients except grated cheese. Spoon into butter 1 1/2 to 2 ...
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