• 2 tsp olive oil
  • 8 (about 800g) chicken thigh fillets, excess fat trimmed, halved
  • 2 x 410g cans Ardmona Rich & Thick chopped tomatoes with roasted capsicum
  • 625ml (2 1/2 cups) water
  • 440g (2 cups) arborio rice
  • 125ml (1/2 cup) water, extra
  • 150g (1 cup) frozen peas

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  • 1 packages (10 ounces each) frozen broccoli spears
  • 1 cup grated Cheddar cheese
  • 2 cups cubed cooked chicken
  • salt and pepper
  • 1 cup cooked rice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 1 cup sour cream

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  • 1 to 1 1/2 lbs chicken tenders (about 8 to 10)
  • 1 bag (8 ounces) frozen artichoke hearts or canned artichokes, drained
  • 1 cup converted rice
  • 1 can (10 3/4 oz) Cream of Chicken Dijon Soup
  • 1 cup chicken broth or bouillon
  • lemon pepper or black pepper
  • 1 cup shredded cheese, Kraft® Classic Melts Four-Cheese Blend or an American process cheese, such as Velveeta

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  • 3 to 3 1/2 pounds chicken pieces
  • 2 tablespoons flour, 1/4 cup olive oil
  • salt and pepper, 1 bay leaf
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 4 ounces cooked diced ham
  • 1 cup uncooked long-grain rice
  • 1/4 teaspoon crushed saffron strands
  • 1 can (14.5 ounces) tomatoes
  • 2 tablespoons chopped pimiento
  • 1 cup chicken broth
  • 1 tablespoon minced parsley or 1 teaspoon dried parsley flakes
  • pimiento stuffed olives

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  • 1 cup uncooked rice
  • 1 can cream of mushroom soup
  • 1/2 soup can water
  • 1 pkg. dry onion soup mix
  • 4 chicken breast halves or other chicken pieces for 4

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  • 6 medium green bell peppers
  • 2 cups cooked rice
  • 2 cups cooked cubed chicken
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons chopped pimiento, drained
  • 1 cup mayonnaise, or as desired
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • dash pepper

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