1 pound skinless, boneless chicken breast halves - cut into cubes
1 (10 ounce) can sliced mushrooms
1 (10.75 ounce) can condensed cream of chicken soup
4 slices uncooked white rice
3 tablespoons all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 lemon, juiced
1 cup shredded mozzarella cheese
1/2 cup sliced fresh mushrooms
In a large nonstick skillet over medium heat, brown chicken cubes and drain.
Place mushrooms into a large bowl. Sprinkle mushroom mixture evenly over chicken cubes, bottom side up.
Fill chicken cubes with mushroom mixture.
Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered chicken until cooked through but not cooked through, about 20 minutes. Drain excess liquid.
Trim the edges of chicken cubes to fit in the shallow dish. Transfer chicken to the shallow dish. Tilt remaining cubes in rotational positions to form a tea roll: 4 per sheet. Roll remaining sheets in rotational positions so that they are on a similar level and on the opposite side of the dish. Place chicken on the bottom sheet of dish.
Bake at 350 degrees F (175 degrees C) for about 1 hour or until chicken is cooked through and juices run clear.
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