|The Purdue Chicken Cookbook|
|by Mitzi Perdue|
For the first time in history, Americans are eating more chicken than beef. Here, the wife of America's most famous chicken producer--and the auth...
11 - 20 of 3,480 for chicken rice casserole
Preheat oven to ... inch pan or casserole dish. Wash chicken well. Cut into strips. Cook rice according to directions. ... while hot. Recipe may be doubled.
Mix soup, rice and water and ... 9"x13" baking pan. Place chicken legs on top of rice mixture. Cook 425 degrees for 1/2 hour then 350 degrees for 1 hour more.
Boil the chicken. Remove the ... pieces. In a casserole dish, first add the rice. Spread the ... Fifteen minutes before it is finished, add cheese to the top.
Put rice in baking dish. ... add water. Place chicken in single layer, ... chicken. Bake uncovered at 350 degrees for 1 1/2 hours or until done. Serves 4-6.
Grease casserole. Pour Lipton ... in bottom. Sprinkle rice over soup mix. Place chicken skin side up ... soup, pour over chicken. Bake 1 hour at 350 degrees.
Combine rice, soups, and water; mix well. Place chicken pieces in a ... degrees for 2 hours or 300 degrees for 3 hours. (Ready when you get home from church.)
Cook chicken breasts and dice. Save broth and cook rice in it. Saute ... into 2 quart casserole which has been ... degrees, for 45-60 minutes. Serves 4-6.
Put rice, water and seasoning in the bottom of casserole dish. Add chicken. Cover over with tator tots. Bake at 350 degrees for 1 hour.
Cook and debone chicken. Cook rice. Thaw and ... broccoli and chicken. Pour cheese mixture over top. Cover with tin foil. Bake at 350 degrees for 25 minutes.
Mix rice, soup, onion soup and water in casserole until blended. Place chicken breasts on top. Cover and bake 1 1/2 hours at 350 degrees. Serves 6.
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