|Food & Wine Quick from Scratch Chicken|
|by Food & Wine|
"The Quick From Scratch Chicken Cookbook" will enable you to go beyond boring baked boneless breasts! How does Pecan-Crusted Chicken with Mustard ...
51 - 60 of 1,010 for canned chicken rice casserole
Prick sausage with ... until semi-crisp. Add chicken broth, rice, and seasonings. ... preheated 375°F oven for 30 minutes. Garnish with fresh basil leaves.
Cook broccoli. Melt butter, stir in onion. Mix together soup, rice and water. Combine all ingredients and bake in large casserole at 45 minutes at 300 degrees.
Make layers of chicken, rice, and broccoli in a well-greased casserole. Sprinkle onion ... amount. Bake 30-40 minutes at 350 degrees until rice is tender.
Grease 9 x 13 inch cake pan. Sprinkle rice in bottom of pan evenly. Put the chicken flat over the ... soup. Pour 2 cans of water over ... about 20 minutes more.
Place rice in bottom of ... over rice. Place chicken on rice skin ... 375 degrees for 1 1/2 hours. Add boiling water if too dry. Approximately 6 servings.
Preheat oven to ... bowl, combine soup, chicken, veggies, cooked rice and water. Mix well and spread in a baking dish. Top with crackers. Bake 20 minutes.
Place bacon on bottom of casserole; add rice. Place chicken on rice and ... Cover with cream of mushroom soup and milk. Bake at 300 degrees for 1 1/2 hours.
Sprinkle rice in bottom of ... over top. Layer chicken pieces on top. ... foil Bake at 275 degrees about 4 hours. Uncover and brown for last 30 minutes.
Heat oven to 325 degrees (slow moderate). Roll meat in flour, brown in hot fat over medium heat. Stir in rest of ingredients. Pour into 2 quart ...
In a 2 quart casserole stir together water, soup, wild rice and seasoning packet from rice mix, chicken, sherry and ... before serving. Makes 4 servings.
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