Time 1h Yield 4 servings. Number Of Ingredients 9 Steps:
In a large skillet, saute onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until chicken juices run clear and the vegetables are tender. , Stir in the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 15 minutes or until slightly thickened.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large skillet, cook chicken, onion and carrots in butter until chicken is lightly browned. Add potatoes. Cover and cook over medium heat for 10 minutes or until chicken is no longer pink. Add the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened.
Time 1h10m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Sprinkle onion soup mix in the bottom of a 9x13-inch baking dish. Spread rice over soup mix and place chicken on top of rice. Combine chicken broth, cream of mushroom soup, and cream of celery soup in a bowl. Pour soup mixture over chicken and rice; cover dish with aluminum foil. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 30m Yield 4 , 4 serving(s) Number Of Ingredients 12 Steps:
Saute garlic and chicken in olive oil until browned. Add fresh mushrooms and saute with chicken. Sprinkle with Garli Garni, paprika, parsley, garlic pepper and onion salt. Add dried chicken boullion granules and 1/2 cup of water. Simmer 10 minutes. Stir in cream of chicken soup. Heat through and serve over rice. YUM!
