Chicken-chive royale

Yield: 6 Servings

Measure Ingredient
1 can (13.75-oz) chicken broth
1 teaspoon Salt
1½ cup Packaged precooked rice
4 larges Whole chicken breasts; split & boned
1 pack (8-oz) cream cheese with chives; softened
1 can (4-oz) sliced mushrooms
1 can Cream of mushroom soup
1 Envelope chicken gravy mix
¼ cup Coarsely chopped green onions

Combine broth & ½ tsp salt in 2-qt saucepan; bring to boil, stir in rice & set aside. Pound chicken with mallet to flatten; season with ½ salt.

Divide cream cheese into 8 portions; spread over breasts to within ½ 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.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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