2 cups water
2 cups uncooked white rice
1 chicken, cut into pieces
1 (10 ounce) can cream of chicken soup
1 (3 ounce) package cream cheese, diced
2 tablespoons butter, softened
1/4 onion, diced
1 teaspoon salt
1 1/2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon dry mustard
1 teaspoon dried basil
1 pinch dried chives
1 dash Italian-style seasoning
In a saucepan, bring water to a boil. Stir in rice, reduce heat to low and simmer, covered, for 20 minutes.
Heat the chicken broth in a microwave or large pot over medium high heat. Add chicken pieces, and stir gently. Remove chicken pieces and add the rice. Heat through, but do not brown; discard paper and stir into soup.
When chicken is done, stir in cream cheese and butter. Return chicken pieces and rice, with soup mixture, to the pot. Bring to a boil.
Bring chicken and rice back to a boil and stir in onion, salt, parsley, oregano, dry mustard, basil, chives, Italian-style seasoning, chicken and rice. Boil for 4 hours or until chicken is tender, stirring occasionally. Remove from heat.