Instructions: (From the Cleveland Plain Dealer)

Whisk together eggs and milk. Cut chicken into 1-inch strips and soak in the egg-and-milk mixture for 1 hour. Dredge chicken strips through bread crumbs and quickly sear in a very hot skillet with a tablespoon of olive oil. Cook the rice according to the boxs directions and spread in the bottom of a 9x12 pan. Layer the browned chicken over the rice. Add the chicken broth, cover with mushrooms and top with cheese. Bake covered in a preheated 350-degree oven for 30 minutes, then uncover for 10 minutes or until browned.

Personal notes: This was simply awesome! An easy gourmet looking dish... my husband and I wished wed had company tonight. Well easily have

"reruns" for another two meals. I had defrosted 2 lbs chicken though, and used much more bread crumbs, "coating" rather than "dredging." Also used more oil (and only had regular wesson type oil). For that much chicken, and because I like rice, next time Ill use two boxes of rice mix (I used Butter & Herb flavor) and the whole can of chicken broth. And 1/2 cup mushrooms didnt look like enough, so I sliced up 1 cup or more.

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