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Combine broth & 1/2 tsp salt in 2-qt saucepan; bring to boil, stir in rice & set aside. Pound chicken with mallet to flatten; season with 1/2 salt. Divide cream cheese into 8 portions; spread over breasts to within 1/2 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
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 114 (50%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 74.7mg||23 %|
|Sodium 83.7mg||3 %|
|Potassium 288.6mg||8 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 2.6g|
|Protein 24.8g||35 %|
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Calories per serving: 229
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