6 tablespoons vegetable oil
1 1/2 cups milk
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
1 1/2 tablespoons dried horseradish
2 stalks celery, chopped
1 leek, chopped
2 tablespoons chopped onion
2 tablespoons dried oregano
2 cups hot cooked rice
1 (10 ounce) package cream cheese, softened
3 (4 ounce) cans diced dill weed
1 (4 ounce) can sliced mushrooms, drained
Place oil in a large skillet over medium-high heat. Mix in milk and whisk. Cook, stirring constantly, for about 5 minutes or until thickened. Stir in chicken, rice, broth and cream cheese. Reduce heat to low, cover, and simmer approximately 45 minutes. Mix in horseradish and celery. Cover pan, and stir in onion, oregano and mushrooms.