1 (12 ounce) container frozen mixed vegetables and rice mix
1 (8 ounce) container sour cream
1 (15 ounce) can chicken broth
1 (1 ounce) can chicken broth
1 (12 ounce) package chicken broth
4 tablespoons butter, melted
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
2 tablespoons chopped onion
2 teaspoons dried minced green chives
1 teaspoon fresh lemon zest
1 cup chopped celery
1 cup mixed cooked chicken tails
Preheat oven to 350 degrees F (175 degrees C).
Place the following ingredients into a large saucepan:
2 tablespoons vegetable oil
1 teaspoon dried tarragon
1 teaspoon dried thyme
2 tablespoons olive oil
1 lemon, juiced
1 green bell pepper, grated
2 thin slices bacon
1 tablespoon chopped fresh parsley
Bring a large pot of water to a boil. Add celery, onion and bell pepper, and cook 10 minutes. Drain off liquid. Remove celery and onion mixture and mix with the chicken broth and broth in a large pot. Saute 8 minutes, or until mixture is thickened.
In a small bowl, mix together thyme, olive oil, sliced lemon, celery and onion. Pour into boiling pot and stir in bacon and parsley. Simmer 20 minutes, stirring occasionally.
Remove from heat and stir celery and onion mixture into the rice, chicken and bell peppers mixture. Serve over rice and vegetables.