Chicken Rice recipes

- 3 cups of rice, washed and drained completely
- 1 litre of chicken stock (you can make the stock yourself)
- 1 thumb of ginger peeled, bruised and sliced
- 3 cloves peeled, bruised garlic
- 2 cubes of chicken stock
- 3 to 4 of pandan or screw pine leaves, tied in a knot
- chicken fat
- 1 teaspoon of oil

- 2 chicken fillet cut into slices
- 3 - 5 mushrooms cut into slices
- 1/2 Carrot cut into slices (if you liked carrots)
- 3 - 5 pieces 'Auricularia auricula' cut into pieces (木
- 耳
- ,if you liked)
- a little bit ginger cut into slices
- 3 - 5 garlics slices
- 1/2 tea spoon salt
- 1 1/2 spoon oyster sauce
- 1 ounce olive oil or cooking oil
- 1 1/2 tea cup rice

- Approximately 1 to 1 1/2 lbs Boneless, Skinless Chicken
- 1 can of Cream of Mushroom Condensed Soup
- 1 can of Cream of Celery Condensed Soup
- 1 can of Cream of Chicken Condensed Soup
- 1 Can of Whole Milk (use soup can to measure)
- 1/2 stick Butter
- 1 1/2 cups of Rice
- 1 can of chopped Green Chillies (optional)

- 2 boneless chicken breast halves, cooked and cubed
- 1 stalk celery, diced
- 1 cup half-and-half cream
- salt and pepper to taste
- 1 (4.5 ounce) package quick cooking wild rice and chicken flavor mix
- 3 cups chicken broth
- 1 (16 ounce) package frozen pearl onions
- 1 cup sliced mushrooms
- 2 tablespoons chopped fresh parsley

- 1/2 cup 1% low-fat milk
- salt
- 1/2 envelope dry onion soup mix
- pepper
- 4 boneless skinless chicken breasts (Chicken legs or other kinds work as well)
- 1 cup long grain rice (Not minute rice)
- 2 (10 3/4 ounce) cans cream of mushroom soup (Or 1 can cream of mushroom and 1 can of cream of celery)

- 1 lb chicken breasts
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 teaspoon chili powder
- 1 tablespoon margarine
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1/4 teaspoon paprika
- 1/2 cup onions
- 1 cup water
- 3/4 cup long grain rice

- 1 cut up chicken
- 3/4 cup rice
- 1/2 package onion soup mix
- 1 can cream of celery or mushroom soup
- 1 1/2 cup water

- 3/4 cup uncooked instant rice
- 1 tablespoon butter
- 1/2 pound skinless, boneless chicken breast halves - cut into strips
- 3/4 cup chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup chopped onion
- 1/4 teaspoon salt
- 1 medium carrot, thinly sliced
- 1/3 cup frozen peas
- 1 garlic clove, minced

- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 (8 ounce) jar salsa
- 1 tablespoon olive oil
- 8 ounces shredded Cheddar cheese
- 2 cups instant rice
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 (14.5 ounce) can chicken broth