Chicken breasts and rice supreme

6 Servings

Ingredients

Quantity Ingredient
1 6 ounces lon grain and wild rice
1½ cup Borden cottage cheese
1½ teaspoon Flour
3 Whole chicken breasts; split, boned and skinned
Salt
Pepper
1 Egg; beaten
¼ cup C water
1 cup Fine dry bread crumbs
1 can Condensed cream of mushroom soup
½ cup Milk
¼ cup Chopped pimientos
Sliced mushrooms

Directions

Prepare rice as package directs using 2 cups water. Combine cheese and flour; stir into rice. Spread evenly into 11x7" baking dish. Season chicken with salt and pepper. In shallow dish, combine egg and water. Dip chicken in egg mixture; roll in crumbs. In large skillet, melt butter; cook until golden. Preheat oven to 350 degrees. Arrange chicken on rice; bake 35 to 40 minutes or until bubbly. In small saucepan, combine soup, milk and pimientos; heat stirring until smooth. Serve with chicken; garnish with mushrooms. Refrigerate leftovers.

Busted by Barb

Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 20, 1998

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