No Peek Chicken - Uncle Ben's Long grain wild rice, cream of mushrooms and cream of celery soup, chicken breasts or tenders - mix all ingredients together in greased dish, cover with foil and bake 2.5 hours!! My kind of easy!
This is how we Mexicans from California make our rice. We call it Spanish rice, not mexican rice! I didn't hear the term "mexican rice" until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We don't put in peas or carrots like I have seen from other recipes. I was told by my sons girlfriend that I make it just like the restaurants. I hope that was a compliment!!
Chicken Enchilada Puffs Ingredients 1 package jumbo crescent rolls 3 oz cream cheese 1/2 cup Mexican blend shredded cheese 3/4 cup cooked chicken (diced or shredded) 1/3 cup enchilada or taco sauce 2 teaspoons enchilada or taco seasoning mix 1/4 cup Mexican shredded cheese for sprinkling Instructions Preheat oven to 375° and line c
Mom's Butter Baked Chicken-Here's what you'll need for 4 servings: 4 chicken breasts (I use boneless skinless) 1 can evaporated milk 1 cup flour 1 1/2 teaspoon salt1/8 teaspoon pepper 1/4 cup butter 1 can Cream of Chicken soup 1/4 cup water