(recipe from Sherri Schmidt)
4 chicken breast (cut in half or stripes depending on chicken size)
1/2 cup regular long grain rice
1/2 cup wild rice
1 pkg Lipton onion soup mix
1 can cream of chicken soup
2 cans of water using the soup can
Butter a 13x9 glass dish. In bowl mix soup, water, onion soup mix, rice and wild rice. Pour a little of the mixture in dish to cover bottom. Place chicken breast in dish and then cover with the rest of the soup and rice mixture. Cover with foil. Bake in a preheated 350 oven for 1 hour. Uncover and stir to help the rice not stick to the bottom of the dish. Bake uncovered for another 15 minutes.
Karlene's Note: Wild rice has a little crunchy texture to it unlike white rice. Therefore, don't over cook.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Saturday, August 9, 2008
Wednesday, July 2, 2008
Garlic Pork Chops
Garlic Pork Chops (from Campbell's Kitchen)
1 tbsp. vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 clove garlic, minced
1 can (10 3/4 oz.) cream of mushroom soup
1/2 cup milk
rice
Heat the oil in skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.
Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5-10 minutes or until the chops are done. I like to server this over rice.
1 tbsp. vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 clove garlic, minced
1 can (10 3/4 oz.) cream of mushroom soup
1/2 cup milk
rice
Heat the oil in skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.
Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5-10 minutes or until the chops are done. I like to server this over rice.
Saturday, June 28, 2008
Chicken & Rice Casserole
(recipe from Adrianne Glauser)
1 cup rice
1 can cream of mushroom or cream of chicken
1 can evaporated milk
1 pkg of dry onion soup
4-6 chicken breasts halved
Mix the soup and milk together and half of the onion soup mix. Take half of mixture and all of the rice and mix them together. Pour on the bottom of a 9 X13 pan. Lay chicken breasts on top of mix. Pour remaining half of the mixture on top of the chicken and sprinkle with onion soup on top. Cover with foil. Cook at 350 for 1 hour or until done.
Karlene's Note:
Our family absoutley loved this dish. The only thing I would add is a 1/2 cup water. After an hour not all the rice was done and most of the liquid was gone.
1 cup rice
1 can cream of mushroom or cream of chicken
1 can evaporated milk
1 pkg of dry onion soup
4-6 chicken breasts halved
Mix the soup and milk together and half of the onion soup mix. Take half of mixture and all of the rice and mix them together. Pour on the bottom of a 9 X13 pan. Lay chicken breasts on top of mix. Pour remaining half of the mixture on top of the chicken and sprinkle with onion soup on top. Cover with foil. Cook at 350 for 1 hour or until done.
Karlene's Note:
Our family absoutley loved this dish. The only thing I would add is a 1/2 cup water. After an hour not all the rice was done and most of the liquid was gone.
Friday, June 6, 2008
Diet Coke Chicken
4 - 5 boneless chicken breasts (20 oz.)
1 cup ketchup
1 - 12 oz. Diet Coke (any diet cola will work)
Put chicken in a non-stick skillet. Pour well-blended ketchup and diet cola over the chicken. Bring to a boil. Cover, reduce heat cook for 45 minutes, stirring occasionally. Remove lid, increase heat a little, cook until sauce thickens and sticks to chicken. Sauce will taste like BBQ and the chicken is very tender. Serve with rice. Serves 4
Weight Watchers: 4 points per serving – add for rice.
You can also make shredded BBQ chicken sandwiches with this. Simply use 2 forks and pull the chicken apart about 15 minutes before it's finished cooking.
Karlene's Note:
I've heard that you can place all ingredients in baking dish and cook in the oven at 375 for 30 minutes. As well as in the crock-pot on low until done. I have not tried cooking it these different ways. I will try the next time and post how it turns out.
1 cup ketchup
1 - 12 oz. Diet Coke (any diet cola will work)
Put chicken in a non-stick skillet. Pour well-blended ketchup and diet cola over the chicken. Bring to a boil. Cover, reduce heat cook for 45 minutes, stirring occasionally. Remove lid, increase heat a little, cook until sauce thickens and sticks to chicken. Sauce will taste like BBQ and the chicken is very tender. Serve with rice. Serves 4
Weight Watchers: 4 points per serving – add for rice.
You can also make shredded BBQ chicken sandwiches with this. Simply use 2 forks and pull the chicken apart about 15 minutes before it's finished cooking.
Karlene's Note:
I've heard that you can place all ingredients in baking dish and cook in the oven at 375 for 30 minutes. As well as in the crock-pot on low until done. I have not tried cooking it these different ways. I will try the next time and post how it turns out.
Tuesday, June 3, 2008
Fiesta Chicken & Rice Bake
1 can (10.75 oz.) cream of chicken or 98% fat free cream of chicken soup (we use the 98% fat free to cut down on calories)
1 cup salsa (any brand, we typically use Pace mild - for some reason the heat of the salsa increases when cooked - stick with mild if you want your kids to eat it)
1/2 cup water
1 cup frozen corn
3/4 cup uncooked regular long-grain white rice
4 boneless chicken breast halves
paprika
1/2 cup shredded cheddar cheese
Mix soup, salsa, water, corn and rice in a 2-qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
Bake at 375 degrees for 55-60 minutes or until done. Sprinkle with cheese. Serves 4
1 cup salsa (any brand, we typically use Pace mild - for some reason the heat of the salsa increases when cooked - stick with mild if you want your kids to eat it)
1/2 cup water
1 cup frozen corn
3/4 cup uncooked regular long-grain white rice
4 boneless chicken breast halves
paprika
1/2 cup shredded cheddar cheese
Mix soup, salsa, water, corn and rice in a 2-qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
Bake at 375 degrees for 55-60 minutes or until done. Sprinkle with cheese. Serves 4
Sunday, June 1, 2008
Quick Turkey Chop Suey
1 lb. ground turkey
1 can (16 oz.) bean sprout, drained
1 cup cropped celery
1/2 cup chopped onion
1 can (8 oz.) water chestnuts, sliced & drained
1 can (5 oz.) mushrooms, sliced
1/4 tsp. ginger
1 can (10.5 oz.) chicken or beef broth
2 tbsp. soy sauce
2 tbsp. corn starch
3 cups cooked rice or however much you need.
In large skillet, brown ground turkey. Drain off any fat. Add the vegetables, ginger and all but 1/4 cup of broth. Bring to a boil over medium - high heat. Reduce heat, cover, and simmer 20 minutes. Combine 1/4 cup reserved broth with the soy sauce and corn starch, mix well. Add to the meat and vegetable mixture, stirring until thickened and bubbly. Serve over rice
1 can (16 oz.) bean sprout, drained
1 cup cropped celery
1/2 cup chopped onion
1 can (8 oz.) water chestnuts, sliced & drained
1 can (5 oz.) mushrooms, sliced
1/4 tsp. ginger
1 can (10.5 oz.) chicken or beef broth
2 tbsp. soy sauce
2 tbsp. corn starch
3 cups cooked rice or however much you need.
In large skillet, brown ground turkey. Drain off any fat. Add the vegetables, ginger and all but 1/4 cup of broth. Bring to a boil over medium - high heat. Reduce heat, cover, and simmer 20 minutes. Combine 1/4 cup reserved broth with the soy sauce and corn starch, mix well. Add to the meat and vegetable mixture, stirring until thickened and bubbly. Serve over rice
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