Ingredients Jump to Instructions ↓

  1. 1 can (13 3/4-oz) chicken broth

  2. 1 teaspoon Salt

  3. 1 1/2 cup Packaged precooked rice

  4. 4 larges Whole chicken breasts; split & boned

  5. 1 pack (8-oz) cream cheese with chives; softened

  6. 1 can (4-oz) sliced mushrooms

  7. 1 can Cream of mushroom soup

  8. 1 Envelope chicken gravy mix

  9. cup Coarsely chopped green onions

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. MRS ELDON (LA RITA) ARCHIBALD From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .


Send feedback