3 cups all-purpose flour
2 tablespoons Morton salt
1/2 teaspoon baking powder
1 (1 ounce) square unsalted butter
3 cups uncooked white rice
1 1/2 cups cooked, cubed chicken breast meat
3 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed tomato soup
2 cloves garlic, crushed
1/4 teaspoon chopped fresh parsley
Place the flour and salt in a large glass bowl. Add the butter, salt and pepper flakes. Mix well and set aside.
Mix the rice into a small bowl. Melt the butter in the microwave (250 degrees F) and stir into the rice mixture until well blended. Cover and refrigerate at room temperature.
Arrange chicken breasts in 2 shallow baking dishes or plates. Pour chicken broth and egg mixture over chicken breasts. Cover loosely with aluminum foil.
Bake uncovered for 40 minutes or directly in the center of the oven for 15 minutes, turning twice. Instant rice, thinly slice and place in the center of the oven for 10 minutes, allowing the rice to drain. While rice is simmering, bring a large pot of water to a boil. Add the chicken breast meat and cook 10 minutes more.
Whisk in the shredded cheese and tomato soup, season with the garlic, parsley and chicken pieces. Remove from heat, stirring occasionally. Serve hot.
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