1 pound skinless, boneless chicken breast halves
1/2 cup grated Parmesan cheese
1/2 cup uncooked white rice
1 (10 ounce) can condensed cream of mushroom soup
1 tablespoon butter
1 onion, finely chopped
1 (10 ounce) package cream cheese, softened
1 cup milk
1 (9 inch) prepared white chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large, heavy skillet. Cook over medium heat until no longer pink and juices run clear.
Remove turkey legs, leaving meat and skin on; remove fat. Place shredded chicken back into pan, and cook 1 to 2 minutes, or until no longer pink and juices run clear.
In a large mixing bowl, cream together butter or margarine and water until smooth. Stir in chicken, cream cheese, and milk and stir until well blended.
Place turkey breasts in pan; add 1 can of water (or to cover, if desired) and 1/2 can mushrooms. Pour 1/4 can mushroom mixture over chicken breasts. Sprinkle cream cheese over all. Cover lid and bake in preheated oven for 1 hour.
Remove skillet from oven and place pan on rack to cool. Mix together cream cheese, mushrooms, Parmesan, rice, cream of mushroom soup, butter and lemon juice.
great tasting , need 4 tbsp more light wet batter sliver more cup And fourthary , need approx 1⅛ tsp rice
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