11 and souper rice Recipes

grain rice, onion soup mix, salad oil, soya sauce, mushrooms

cream of celery soup, chicken broth, dried dill weed, instant rice

chuck roast, shortening, onion, sliced, old fashioned tomato-rice condensed soup, water, bay leaf, white vinegar or 2 tbsp lemon juice, carrots, sliced

cream of mushroom soup, water (1 soup can) or 1 1/3 cups milk (1 soup can), minute rice, uncooked

grain rice, cream of mushroom soup, water , to equal 2 cups, curry powder

stater brothers 98% fat free condensed mushroom soup, water, garlic powder to taste-between 1/4 teas or more-or use fresh, uncooked long grain white rice, more of tri-color sweet bell peppers , cut into julienne strips, skinless boneless chicken breasts , depending on how many you re serving and how much chicken you want, i took the chicken and cut it into 2 inch slices with my kitchen shears-only used to cut meat. from germany-they re great, i mix the soup concentrate and the rice together and gradually work the water in and other ingredients. that way the rice will cook nice and even., i sprayed the top of the chicken with wolfgang puck s olive oil cooking spray and then put emerille la gasse s chicken rub on top of the chicken. it has a great flavor to it., if you don tsp have the chicken rub you can take the cut up chicken , toss it in a bowl or plastic bag with olive oil or canola, little salt, pepper, paprika and touch of garlic powder. just don tsp use too much with the garlic powder. i use fresh usually, but in recipes like this; it works., i used the largest skillet that emerille la gasse makes to put it in., i mxed everything and baked it in the same pan.

diced onion, celery, carrot, frozen peas, chicken breast tenders (approximately 4 oz each), rice, bouillon cubes, water, thyme, butter, salt and pepper

diced celery, onion, chopped, ground beef, chicken rice soup, cream of mushroom soup, alphabet pasta and vegetable soup, chow mein noodles