1 (6 oz.) pkg. long grain and wild rice
1 1/2 c. Borden cottage cheese
1 1/2 tbsp. flour
3 whole chicken breasts, split, boned, and skinned
Salt and pepper
1 egg, beaten
1/4 c. water
1 c. fine dry bread crumbs
1/4 c. butter
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. milk
1/4 c. chopped pimiento
Sliced mushrooms

Prepare rice as package directs using 2 cups water. Combine cheese and flour; stir into rice. Spread evenly into 11x7-inch baking dish. Season chicken with salt and pepper.

In shallow dish combine egg and water. Dip chicken in egg mixture; roll in crumbs. In large skillet, melt butter; cook chicken until golden. Preheat oven to 350 degrees. Arrange chicken on rice; bake 35-40 minutes or until bubbly.

In small saucepan combine soup, milk, and pimiento; heat, stirring until smooth. Serve with chicken; garnish with mushrooms. Refrigerate leftovers.