1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups cooked white rice
1 medium head cabbage, shredded
1 tablespoon white sugar
2 tablespoons oil
2 tablespoons molasses
6 skinless, boneless chicken breast halves
1 pound smoked salmon sliced
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can sliced mushrooms
1 1/2 cups sliced bacon
1 cup sliced carrots
Heat olive oil in a large skillet over medium heat. Saute onions, garlic and celery for about 5 minutes, stirring occasionally. Stir in the rice, cook for about 5 minutes. Stir in the sugar, oil, molasses and chicken. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Stir chicken into the rice mixture, reduce heat to medium, and simmer for 5 minutes. Remove from heat, stir in the cream of chicken soup and cream of mushroom soup. Add the mushrooms, bacon, carrots and celery. Simmer for about 10 minutes, stirring occasionally. Reduce heat, cover, and simmer for 5 minutes.
Stir the cooked rice into the rice mixture, stir the cooked egg yolks into the mixture, and return mixture to a boil. Reduce heat, cover, and simmer for 5 minutes, stirring occasionally. Stirring well, cook and cook for 2 minutes, stirring occasionally.
Remove the cooked chicken from the pan, spoon some of the grease into a small bowl, and stir into the chicken and rice mixture. Cover, and simmer for about 10 minutes, stirring occasionally, until chicken is cooked through and chicken juices run clear. Stirring well, cook and stir for 2 minutes.
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