| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(13.75-oz) chicken broth |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Packaged precooked rice |
| 4 |
lg |
Whole chicken breasts; split & boned |
| 1 |
pk |
(8-oz) cream cheese with chives; softened |
| 1 |
cn |
(4-oz) sliced mushrooms |
| 1 |
cn |
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.
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