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Randy Smith

Chicken-chive Royale

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Poultry 6 Servings

INGREDIENTS

1 13.75-oz chicken broth
1 t Salt
1 1/2 c Packaged precooked rice
4 Whole chicken breasts
split & boned
1 8-oz cream cheese with
chives softened
1 4-oz sliced mushrooms
1 Cream of mushroom soup
1 Envelope chicken gravy mix
1/4 c Coarsely chopped green
onions

INSTRUCTIONS

Combine broth & 1/2 tsp salt in 2-qt saucepan; bring to boil, stir in
rice & set aside. Pound chicken with mallet to flatten; season with
1/2 salt. Divide cream cheese into 8 portions; spread over breasts to
within 1/2 inch of edge. Tuck in sides, roll up tightly & secure with
toothpick. Cover & bake in shallow pan at 325 for 30 minutes. Stir
rice with fork to fluff; add drained mushrooms & mushroom soup. Add
onions minus 1 Tablespoon. Cook over medium heat about 30 minutes
stirring frequently until rice mixture is moist but not juicy.  Prepare
gravy mix as directed & add 1 Tbs chopped onion, simmer about  1
minute. Spoon rice onto hot serving platter. Remove picks from  chicken
& arrange on rice. Spoon gravy over chicken & serve  immediately.
Serves 6-8.  MRS ELDON (LA RITA) ARCHIBALD  From the <The Bliss of
Cooking Returns>, Fort Bliss Officers Wives  Club, Ft. Bliss, TX.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 160
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: <1mg
Sodium: 1096.6mg
Potassium: 172.9mg
Carbohydrates: 26.3g
Fiber: 1.3g
Sugar: 1.6g
Protein: 5g


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