8 skinless, boneless chicken breast halves
2 cloves garlic, diced
1 cup sour cream
1 package Thai-style dry onion soup mix
salt to taste
1 teaspoon prepared yellow mustard
2 ounces cream cheese, softened
1 tablespoon margarine, softened
1 large carrot, sliced into 1/2 inch rounds
1 white onion, halved into 1/2 inch rounds
1 green bell pepper, thinly sliced
2 large tomatoes, thinly sliced
1 large small yellow bell pepper, thinly sliced
To Make Rice: Prepare 2 halves of chicken breast halves, place in saucepan with lettuce and pork and stir 4 (8 ounce) cans condensed chicken broth into pan. Cover pot and simmer 4 hours, turning chicken often.
Reduce heat to medium-low, and add 1/4 teaspoon of salt. Add chicken when chicken still slightly pink. Add chicken and chicken broth with hands, turning frequently.
Add soup mix, brown rice, rice, vegetables and cream cheese. Mix well and refrigerate.
Beat cream cheese, margarine, carrot, onion and bell pepper in small bowl; add chicken and broth and stir for 5 minutes. Let sit about 5 minutes before serving. Garnish with Thai spice packets; serve.
⭐ ⭐ ⭐ ⭐