1 cup uncooked instant rice
1 pan chicken or vegetable stock
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
2 ounces baby carrots
1 egg, lightly beaten
1/4 cup parsley, divided
1/4 cup lemon juice
1 teaspoon chicken bouillon granules, divided
1 (10 ounce) can sliced mushrooms, drained
2 (14.5 ounce) cans chicken broth
2 teaspoons White Vinegar
4 dice American cheese, sliced
Preheat oven to 350 degrees F (175 degrees C). Heat oil in soup pot over medium heat. Add chicken/vegetable stock and stir-fry about 1 minute. Reduce heat to medium-low, cook about 5 minutes, stirring.
Add olive oil to chicken stock and saute about 5 minutes. Add 2 tablespoons of paprika and stir-fry 2 minutes, or until paprika is completely softened and flavor is rich. Add garlic powder, carrots and egg. Cook over medium heat, stirring, 5 minutes. Mix the rice into the pan sauce, and stir with your hands to coat. Season with 2 tablespoons lemon juice and 2 tablespoons chicken bouillon.
Spread chicken mixture in 4 separate thin layers on the bottom of a medium baking dish (recipe follows). Sprinkle with mushrooms and vegetables, sprinkle with chicken broth, Dijon mustard and chicken bouillon. Sprinkle with mushroom crumbled cheese.
Bake 20 minutes, or in the oven 10 minutes longer on each side. While still warm, brush chicken with butter or margarine. Pour about 1/2 cup of filling mixture onto chicken or vegetable dishes.