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Results 31 - 40 of 60 for baked chicken legs rice
Mix together honey and mustard ... mustard mixture. Season leg quarters. Place in deep bowl ... marinade mixture over chicken. Bake at 400 degrees, basting frequently. Serve hot over rice, yellow rice, noodles or ... on top of stove.
32. CHICKEN DIABLE
Combine all ingredients, except chicken, in small saucepan. Heat. ... sauce over chicken. Bake at 375 degrees for 1 ... white or brown rice, even rice pilaf.
33. CHICKEN AND RICE
Heat oven to 350 degrees. ... soup mixture, the rice, mushrooms (with liquid), and ... baking dish. Place chicken pieces on top. Pour reserved ... with aluminum foil. Bake 1 hour. Uncover. Bake 15 ... night before and baked the day of the dinner.
34. CHICKEN AND RICE
Melt butter in 7 1/2 x 12 glass dish. Mix rice with butter and cover bottom ... 5 minutes.) Lay chicken over rice. Mix two soups ... aluminum foil and bake 1 hour in 350 degree ... bake 1/2 hour longer.
35. CHICKEN AND RICE
Mix soups and water together. Add the dry rice and onion soup mix and ... and put raw chicken on the top. No salt ... soups have enough. Bake at 350 degrees for 2 ... the children and grandchildren.
36. CHICKEN AND RICE
Place chicken in baking dish. Mix together a can of soup, water, uncooked rice, and onion soup and ... baking dish and bake at 300 degrees for one ... starts to dry out.
Preheat oven to 350 degrees. Remove the skin from chicken. Rinse well and pat ... Sprinkle with any remaining crumbs. Bake for 45 to 55 minutes.
38. CHICKEN AND RICE
Cook rice according to directions. Mix soup, ... in pan. Place chicken on top, skin side down. Bake for 1 hour at 350 ... minutes or until brown.
Place chicken pieces in 9"x12" baking dish. Pour rice over and between chicken pieces. ... of all ingredients. Bake at 350 degrees for 1 ... liquid. Once is enough.
40. CHICKEN CREOLE
Preheat oven to 350 degrees. Wash chicken, season with season salt, ... brown slightly. Put rice in bottom of a baking ... top of chicken. Bake until rice is cooked or ... 45 to 55 minutes.
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