| 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.
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Nutrition (calculated from recipe ingredients)
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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