Mamas Asian Chicken And Rice Recipes

Steps:

• Preheat oven to 400°F. Grease sides and bottom of a casserole dish. Stir cooked chicken cubes, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees and prep your 13x9 casserole dish with foil and spray.
• Rinse the dried beef slices under cold water and ring dry. Line the bottom of your dish with your slices.
• Season chicken with salt and pepper and arrange in the dish on top of the beef slices. Place remaining slices on top of the chicken.
• In a seperate bowl mix together cream of mushroom soup with the cream cheese. If this looks a little too thick for your taste add a dash of milk. Only a little at a time though, you don't want it runny. If you have trouble getting the cream cheese to break up all the way put it in the microwave for 30 second intervals until everything creams together smoothly.
• Pour this mixture over the chicken, making sure its even. It is actually very important that it is even --
• Cover with foil and bake for two hours. It seems long but if you get impatient you can tell the difference. 2 Hours makes this perfectly creamy and the chicken moist.
• Serve this over hot white rice and enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.