Yield: 6 Servings
|1 can||(13.75-oz) chicken broth|
|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.
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, .