1 1/2 cups prepared white rice
1 cup milk
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese mixture
1 1/4 cups chicken stock
3 cubes chicken bouillon
1 teaspoon prepared horseradish
1 teaspoon prepared horseradish
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 (1 ounce) can drained tomato juice concentrate
1/2 cup finely chopped onion
1 cup chopped celery
1 cup sliced fresh mushrooms
3 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Place rice in a 9x13 inch pan. Drizzle milk over rice just to cover, and sprinkle with sugar.
Place chicken in a 9x13 inch casserole dish. Slice chicken and bread into strips. Brush chicken strip across bottom of pan. Sprinkle with white sugar, cornmeal and corn syrup. Sprinkle with salt and pepper. Top with can of tomato juice, onion, mushrooms, celery and carrots.
Bake in preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear. Serve warm.
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