Chicken and Rice Recipes

Ingredients:

• 1 can of mushroom soup
• 1 cup water
• 3/4 cup of uncooked brown rice
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• 1/4 tsp. pepper
• 4 skinless boneless chicken breast halves

Directions:

By coville123 from Brockville, Ontario

Ingredients:

• 2 cups Minute rice
• 1 can low sodium cream of mushroom soup
• 1 can white chicken
• 1/2 can milk
• 1/2 can water
• pinch of salt and pepper

Steps:

1. Make the Minute rice according to directions on box.
2. Add a can of mushroom soup and 1/2 can of milk and 1/2 can of water. Add to rice after the rice has set for 5 minutes.
3. Add the chunks of white chicken to the rice, and milk/water and salt and pepper.
4. Stir and cook on low until everything is hot.

This is quick and so yummy on the tummy!

Total Time: 30 minutes

Yield: 4 servings, unless used as a side dish

Ingredients:

• 1 package Lipton Spanish Rice
• 1 small can sliced black olives
• 1 14 oz. can diced tomatoes
• 1/2 cup Mexican shredded cheese
• 3 spoonfuls salsa
• 2 frozen chicken tenders

Steps:

1. Chicken went in the oven for 20 minutes turning over one.
2. Cook with 2 cups of water, 1 pad of butter, the package of rice, olives, tomatoes, salsa, & black beans, until the chicken is nearly done, Then add shredded cheese unless you want to top it after you have the rice on the plate. Stirring really well on medium heat, then low heat. Turn off and let it sit while cutting up chicken. Then take each piece of chicken cut up into bite size pieces, and serve over the rice dish. Yummy!!

Ingredients:

• 1 chicken, cut in pieces
• 1 envelope dry onion soup mix
• 3/4 cup dry rice
• 1 can cream of chicken soup
• 4 oz. can mushrooms

Directions:

Sprinkle rice and onion soup on bottom of roaster. Cover with chicken pieces. Brown mushrooms, combine with chicken soup and 1 can of water. Pour over chicken, bake uncovered for 1 1/2 hours at 350 degrees F.

By Robin from Washington, IA

Ingredients

• 1 cup raw rice
• 1 can. cream of chicken soup + 1 can water
• 1 can cream of mushroom soup + 1 can water
• 1 package Lipton onion soup
• 1/4 stick butter
• Soy sauce, according to your taste
• 1 chicken, cut up
• salt and pepper

Directions

Arrange cut up chicken in baking dish. Mix soup and rice and pour over chicken, add seasoning. Cover tightly and bake 2 1/2 hours at 325 degrees F.

By Robin from Washington, IA

Ingredients

• 3 cups dry Minute Rice
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 pkg. dry onion soup
• 3/4 cup milk
• 1 frying chicken, cut up in pieces
• 4 oz. can mushrooms
• 6 oz. water chestnuts

Directions

Grease 9x13 inch pan. Sprinkle rice on bottom. Heat soups with milk. Place chicken over rice. Sprinkle mushrooms and water chestnuts around chicken pieces. Pour soups over everything. Seal pan with foil. Bake at 325 degrees F for 2 hours and 15 minutes.

By Robin from Washington, IA

Ingredients

• 1 cup long grain rice
• 1 fryer, cut up
• 1 envelope dry onion soup mix
• 4 cups boiling water
• 2 tsp. chicken bouillon

Directions

Preheat oven to 375 degrees F. Sprinkle rice evenly in bottom of greased 12x16 inch baking dish; arrange chicken over rice. Sprinkle onion mix on top. Pour mixture of boiling water and bouillon over chicken and rice. Bake for 1 hour.

By Robin from Washington, IA

Ingredients

• 1 cup rice (cooked)
• 1 cup chopped celery
• 3/4 cup chopped onion
• 2 tsp. parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 can cream of mushroom soup
• 3/4 cup salad dressing or mayonnaise
• 2 cups water
• cut-up chicken (cooked and deboned)

Directions

Place rice in buttered casserole dish. Mix everything else, except chicken. Pour half of mixture over rice, then place a layer of chicken on top and cover with the rest of the mixture of soup and salad dressing. You may use chicken broth instead of water and recipe may be doubled.

Bake at 375 degrees F for approximately 35 minutes. Make sure that the dish is completely heated through.

By Robin from Washington, IA

Answers:

Rice and Chicken

This has been posted a time or two before by several readers. It is one of my favorite recipes though. (10/27/2006)

By imaqt1962

Ingredients

• 6 chicken pieces (legs and breasts), skinned
• 2 tsp. vegetable oil
• 4 cups water
• 2 tomatoes, chopped
• 1/2 cup green pepper, chopped
• 1/4 cup red pepper, chopped
• 1/4 cup celery, diced
• 1 medium carrot, grated
• 1/4 cup corn, frozen
• 1/2 cup onion, chopped
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, chopped fine
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 2 cups rice
• 1/2 cup frozen peas
• 2 oz. Spanish olives
• 1/4 cup raisins

Take the skin off chicken to lower saturated fat and calories.

Directions

In a large pot, brown chicken pieces in oil. Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done. Remove chicken from the pot and place in the refrigerator.

Add rice, peas, and olives to the pot. Cover pot and cook over low heat for about 20 minutes until rice is cooked. Add chicken and raisins and cook for another 8 minutes.

6 servings--Serving size: 1 cup rice and 1 piece chicken

Each serving provides:

Calories: 448
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 49 mg
Sodium: 352 mg
Calcium: 63 mg
Iron: 4 mg

National Heart, Lung, and Blood Institute