Chook Me!

I need a real easy chicken recipe with rice?

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1. Put a cup of rice in the bottom of a casserole dish. add a can of condensed mushroom soup, and a full can of water, a half can of milk. top with chicken breasts and season with salt/pepper/garlic powder. Bake at 350 covered for halfway until chicken is cooked. rice should be cooked too.
2. Chicken and Rice Casserole is right up your alley! 1 cup uncooked rice 6-8 boneless, skinless chicken breasts cut into about 2 inch pieces 1 pkg. dry onion soup mix 1 can cream of mushroom (or chicken) soup, undiluted 2 cans water Put rice in casserole dish, place chicken on rice. mix soups and water together and then pour over chicken. Cover and bake for 1 hour and 30 minutes at 350.
3. Cook the chicken in the oven until its done. Then cook rice over the stove and get a glass pan to put the rice in and put chicken on top and then pu tcream of mushroom soup over it. One can. Its really good!
4. I fry up one pound cubed boneless skinless chicken breasts with chicken bouillon and alittle garlic salt. add two cups of water on medium heat, once it starts to boil add one cup of rice cover it, reduce heat to low and simmer for 15 minutes.
5. Campbell's One-Dish Chicken & Rice Bake 1 can Campbell's condensed Cream of Mushroom Soup 1 cup water 3/4 cup uncooked regular white rice 1/4 teaspoon paprika 1/4 teaspoon pepper 4 skinless, boneless chicken breast halves (about 1 pound) In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375 for 45 minutes or until chicken is no longer pink and rice is done. ****I always add a packet of chicken gravy mix to the rice and soup, it REALLY transforms it into something good, in my opinion. Also, I have done this with pork chops, using, say, mushroom gravy packet --------- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 tsp. onion powder 1/4 tsp. ground black pepper 2 cups frozen mixed vegetables 4 skinless, boneless chicken breasts halves 1/2 cup shredded Cheddar cheese Directions: Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish. Top with the chicken. Season the chicken as desired. Cover. Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving. Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese. Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese. Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar. Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar. ----- CHICKEN & RICE 2 whole chicken breasts, halved 2 cans cream of chicken (or mushroom or celery) soup little less than 1/2 c. butter 1-1/4 c. Minute Rice Combine soups & butter in a saucepan. Heat until butter is melted, and soups are smooth & combined. Add uncooked rice to soup mixture. Put chicken into greased or sprayed pan. Pour soup mixture on top and cover tightly. Bake at 250 for 2-1/2 hrs ----- Unforgettable Chicken Casserole -- serve this with buttered rice 3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat) 2 cups finely chopped celery 1 cup (4 ounces) grated Cheddar cheese 1/2 cup slivered almonds 1/2 cup light sour cream 1/2 cup light mayonaisse 1 can reduced-sodium cream of chicken soup 1 (4-ounce) can water chestnuts, drained and chopped 1½ cups French fried onion rings Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish. Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving. ----------------------------- Creamy Chicken & Rice Casserole 2 celery ribs, chopped 1 small onion, chopped 1 Tbsp. butter or margarine 1 cup mayonnaise 1 (10.75 oz) can condensed cream of chicken soup, undiluted 1 cup frozen peas 1 tablespoon lemon juice 1 teaspoon salt 3 cups cubed cooked chicken 2 cups cooked rice 1 cup crushed potato chips or crushed Ritz crackers In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through. ---------------------------------
6. Chicken Napoli Ingredients 25 g (1 oz) butter 1 tbsp oil 4 chicken joints 1 onion, sliced 1 green pepper, seeded and sliced 14oz (397g) can tomatoes 4oz (100g) mushrooms, quartered ¼ pint (150ml) of chicken stock Method 1. Heat butter and oil in a large frying pan. Add chicken joints and onion and fry for 5 min, turning chicken until golden brown all over 2. Drain off fat, add all remaining ingredients to the pan. Bring to the boil. Cover pan with a lid or foil and simmer gently for about 30 mins. until the chicken is tender. 3. Taste and adjust seasoning. Transfer to a serving dish. Serve with pasta or rice Tips: Take the chicken mixture out of the freezer first thing in the morning to thaw ready for this easy supper dish. Serve it with spaghetti or long-grain rice Cook in a flameproof casserole as frying pans are often too small