Instructions: Combine broth & 1/2 tsp salt in 2-qt saucepan; bring to boil, stir in rice & set aside. Pound chicken with mallet to flatten; season with 1/2 salt.

Divide cream cheese into 8 portions; spread over breasts to within 1/2 inch of edge. Tuck in sides, roll up tightly & secure with toothpick. Cover & bake in shallow pan at 325 for 30 minutes. Stir rice with fork to fluff; add drained mushrooms & mushroom soup. Add onions minus 1 Tablespoon. Cook over medium heat about 30 minutes stirring frequently until rice mixture is moist but not juicy. Prepare gravy mix as directed & add 1 Tbs chopped onion, simmer about 1 minute. Spoon rice onto hot serving platter. Remove picks from chicken & arrange on rice. Spoon gravy over chicken & serve immediately.

Serves 6-8.

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