4 chicken breasts, with ribs and skin
1(10ounce)can campbell’s condensed cream of mushroom & garlic soup
1(10ounce)can Campbell’s Cream of Chicken Soup, with herb
1(10ounce)can campbell’s cream of celery soup
3/4 cup Uncle Ben’s converted brand rice
10 ounces empty soup can filled with water
2 tablespoons butter, divided into 8 pieces
salt
pepper
garlic powder
dried thyme
paprika

Directions

1. Preheat oven to 375 degrees.
2. Combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
3. Place the chicken breasts on top of the rice.
4. Sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, Thyme and paprika to taste.
5. Place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
6. Bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
7. Serve immediately.
8. This dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. I just make it this way so no one fights over the chicken breasts which they always seem to do if I do it the other way.

1 tablespoon olive oil
1 large chopped onion
1 chopped celery
1 chopped carrot
2 minced garlic cloves
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 cups vegetable stock
2 cups shredded cabbage
1/4 cup long grain rice
19 ounces kidney beans, drained and rinsed
1 cup chopped green beans
1/2 cup chopped red peppers

Directions

1. In saucepan heat oil over medium high heat.
2. Cook onion, celery, carrot, garlic, chili powder, oregano and pepper and stir occasionally for about 4 minutes or until softened.
3. Add vegetable stock, cabbage and rice.
4. Bring to a boil.
5. Reduce heat, cover and simmer 15 minutes.
6. Add kidney beans, green beans and red pepper.
7. Cook covered for 5 minutes or until vegetables and rice are tender.

1 cup red beans
2/3 cup lentils
2/3 cup dried split green peas
2/3 cup white navy beans
1 cup brown rice
1 teaspoon black pepper
1 tablespoon dried crushed basil leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon cumin
1 bay leaf
12 cups chicken broth
3-4 ham hocks, if desired (optional)

Directions

1. Rinse beans in a colander. In a large stock pot combine beans with 9 cups water. Boil for 5 minutes. Remove from heat and soak overnight or all day. Drain and rinse.
2. Combine beans with 12 cups broth, rice, spices, and ham hocks if using. Bring to a boil, reduce heat, cover and simmer for 3-4 hours or until beans are tender. Add water as needed so that the beans are always well covered.
3. Remove ham hocks and cut the meat off the bone, adding it back to the soup and discarding the bones. Remove bay leaf before serving.
4. Serve with warmed and buttered flour tortillas or fresh bread.

1 1/2 lbs chicken(breast with bone in works beast and a “little” skin)
1 cup onions(diced)
3 tablespoons garlic(minced)
1 cup carrots(diced)
1 cup celery(diced)
14 cups water
1 teaspoon salt(kosher)
1 teaspoon pepper(fresh ground)
2 bay leaves
14 ounces long grain and wild rice blend(carolina seasoned Long Grain and wild rice)
14 3/4 ounces creamed corn
2 cups frozen corn
4 tablespoons butter
3 tablespoons flour
1 cup cream(fat free half & half)

Directions

1. In a large stock pot over high heat add 1 tbsp olive oil – season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
2. Add Onions, garlic, celery, carrots and bay leaves. Season.
3. Add 14 cups water and lower heat to medium. Simmer for 2 hours.
4. Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
5. Add 3 pkgs of the Carolina wild & long grain rice seasoned (this equals 14 oz), can of cream corn, and corn. Slow cook for 30 minutes.
6. In a small pot melt butter, add salt, pepper and flour, slowly ladle in soup of the soup stock – add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread! Enjoy.

3 tablespoons your preferred oil
1-2 large garlic clove, minced
1 large onion, chopped
1 1/2 cups celery, chopped
2-3 large fresh carrots, diced
1 large diced tomato
1 cup fresh spinach, chopped
1 1/2 cups rice, uncooked(NOT instant)
2(10ounce)packages frozen green peas, thawed
fresh sage, to taste
salt and pepper, to taste
1 cup water, optional if needed
4-6 cups turkey broth or chicken broth
5 cups cooked turkey, diced

Directions

1. Heat onions and garlic in oil until they are tender.
2. Pour in broth, water, carrots, celery and rice, some of each of sage, salt, pepper, spinach heat medium bubble bubble 15 minutes.
3. Add peas, rest of sage , spinach cook for a while.
4. Add turkey and tomato when rice is cooked.
5. Adjust everything to your taste, most recipes call for wimpy amounts of veggies, rice etc. I think soup should be chunky.

1 lb rice cakes, frozen, sliced
1/2 lb sirloin steaks
2 tablespoons soy sauce
2 teaspoons sesame seeds
1 teaspoon garlic, minced
1/2 teaspoon salt
1 dash black pepper
8 cups beef broth
2 green onions, sliced diagonally
1 egg, beaten

Directions

1. Soak rice cake slices in cold water for 1 hour while preparing beef.
2. With sharp knife, slice beef into thin strips. Combine soy sauce, sesame seeds, garlic, salt, and black pepper in a small bowl. Mix beef and soy sauce mixture together.
3. In large soup kettle, stir-fry beef until meat begins to brown.
4. Add broth to beef mixture in kettle. Bring to a boil, then lower heat. Simmer, uncovered, 45 minutes.
5. Separate each individual rice cake from frozen clumps; this helps rice cake cook evenly.
6. Add rice cakes to soup along with sliced onions. Cook just until rice cakes rise to the surface of the soup, 20 to 25 minutes. Do not overcook; rice cakes should be chewy.
7. Pour beaten egg into bubbling soup; stir well. Egg will cook immediately. Serve hot.

1/2 whole chicken, cut up
2 medium onions, chopped
3 chicken bouillon cubes
1 cup short-grain white rice
vegetable oil(for frying)
3 cups water

Directions

1. Saute onions in oil. Next add chicken pieces, boullion cubes and saute a few minutes more.
2. Add 3 cups of water to the pan and bring to a boil.
3. Simmer 30 to 35 minutes, until rice is cooked. Add water to adjust to desired consistency.

2(15ounce)cans black beans, undrained, divided
3 cups water
1/2 cup onions, chopped
1(2/3ounce)envelope Good Seasonings Italian salad dressing mix
1 1/2 cups instant brown rice
sour cream (optional)
red peppers, chopped (optional)
cilantro, chopped (optional)

Directions

1. Place 1 1/2 can of beans in a blender; cover.
2. Blend until smooth.
3. Pour into a large saucepan.
4. Add remaining beans, the water, onions and salad dressing mix; stir until well blended.
5. Bring to boil on medium-high heat.
6. Stir in rice.
7. Reduce heat to low and cover.
8. Simmer 5 minutes.
9. If desired, garnish with sour cream, chopped red peppers and/or cilantro.

3(10ounce)cans condensed chicken broth
2 cups water
1/2 cup wild rice
1/2 cup chopped green onions
1/2 cup butter
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
2 cups half-and-half
1 1/2 cups cooked chicken
8 slices cooked bacon
2 tablespoons dry sherry
1 tablespoon chopped pimiento (optional)
water, if needed

Directions

1. Combine broth and water. Add wild rice and onion. Simmer, covered, 35-40 minutes until rice is tender.
2. In a separate saucepan, melt butter on low heat and stir in flour, salt, chicken seasoning and pepper.
3. Stir constantly, to prevent burning, until smooth and bubbly.
4. Add half anf half and cook until thickens-about 2 minutes.
5. Slowly add half and half mixture to the rice, stirring constantly.
6. Add remaining ingredients, stirring until thoroughly heated.
7. Add water at the end if you find this to be too thick.