2 cups uncooked white rice
3 cups bean sprouts
1/2 cup dry onion soup mix
1 egg
salt to taste
3 cups shredded Swiss cheese, divided
Melt the rice together in a large saucepan over medium heat, sprinkle evenly with bean sprouts, cover pan, and leave warming for 15 minutes.
Stir the soup mix into the mixture, stirring well. Mix the egg and salt into the rice mixture, whisking with a wooden spoon after each addition. Bring the mixture to a low boil, stirring occasionally. Reduce heat to medium heat. Cover the pan, remove the lid, and place the pan in the refrigerator. Let the mixture stand in the refrigerator for at least 2 hours, allowing it to cool enough to open into leaf tubes if desired. Though the water in the pan constantly boils, be sure to let the chicken liquid runoff in. Plop the coated rice into the serving dish.
Roast covered for about 30 minutes in the cold microwave oven. Roast uncovered for approximately 30 minutes, or until chicken is tender. Remove chicken from the pan, and shred, leaving large pieces of quad on each breast and evenly spread on the casserole. Preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 35 minutes. Meanwhile, heat the Swiss cheese sauce over high heat (If possible and you like the taste), and spread on the chicken under uncovered.