8 chicken breast halves
2 cups uncooked instant rice
6 eggs, beaten
2 quarts chicken broth
3 (10 ounce) cans whole chicken, drained
1 (4 ounce) can mixed vegetables
1 (12 ounce) package instant French onion soup mix
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon salt
1 teaspoon ground black pepper
1 (5 ounce) can mushrooms, drained
2 g American cheese slices
8 ounces shredded cheese-flavored Cheddar cheese
Place chicken breast halves and rice in a large bowl. Remove ribs and fat from chicken. Set aside.
In a large pot, bring chicken broth to a boil. Slowly pour in chicken stock. Heat gently (do not boil).
In a small bowl, combine mixed vegetables, noodles, soup mix, oregano, basil, salt, pepper and mushrooms.
Stir rice mixture into chicken broth, until rice is coated. Turn chicken breasts and stir in cheese.
Bring to a boil, add mushrooms, Cheddar cheese, cheese slices and chicken. Cover, reduce heat and simmer for 1 hour. Adjust chicken breasts and rice.
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