4 skinless, boneless chicken breast halves
1 cup uncooked white rice
1 cup chicken broth
1 1/2 tablespoons cornstarch
1 cup frozen boiled milk, thawed
1 medium onion, diced
1 medium celery, diced
1 medium zucchini, chopped
1 medium carrot, sliced
1 medium shrimp, peeled and deveined
1 (8 ounce) can chopped water chestnuts
1 cup crumbled blue cheese
4 cubes chicken bouillon cubes
Place chicken in the bottom of a 9x13 inch baking dish and place the rice in a medium saucepan and cover with water. Bring to a boil and cook 4 minutes. Remove from heat and stir in the broth, cornstarch, cream cheese, chicken bouillon cubes and water. Add to chicken, turn and pour over rice.
Cover and chill overnight or overnight since the chicken will cook. The next morning, preheat oven to 350 degrees F (175 degrees C).
Place rack in the center of oven, making sure that the racks are smooth. Place the rack in the center of oven and lightly grease the top three pan.
Bake uncovered for 12 to 14 hours, preheating the top of the oven to 340 degrees F (175 degrees C). Reduce heat to 350 degrees F (175 degrees C) and continue cooking, stirring, for 10 minutes before removing rack from oven and, letting cool completely, place it in the freezer.