Ingredients
- 1 6 ounce long grain and wild rice
- 1 1/2 cups Borden cottage cheese
- 1 1/2 teaspoons flour
- 3 whole chicken breasts — split, boned and skinned
- salt
- pepper
- 1 egg — beaten
- 1/4 cup– water
- 1 cup fine dry bread crumbs
- 1 can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup chopped pimientos
- sliced mushrooms
Instructions
- Prepare rice as package directs using 2 cups water. Combine cheese and flour; stir into rice. Spread evenly into 11×7″ 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