Prepare rice as package directs using 2 cups water. Combine cheese and
flour; stir into rice. Spread evenly into 11x7" baking dish. Season chicken
with salt and pepper. In shallow dish, combine egg and water. Dip chicken
in egg mixture; roll in crumbs. In large skillet, melt butter; cook until
golden. Preheat oven to 350 degrees. Arrange chicken on rice; bake 35 to 40
minutes or until bubbly. In small saucepan, combine soup, milk and
pimientos; heat stirring until smooth. Serve with chicken; garnish with
mushrooms. Refrigerate leftovers.
Busted by Barb
Recipe by: Possum Kingdom Lake Cookbook
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 20, 1998
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