1 (6 oz.) pkg. long grain and wild rice
1 1/2 c. 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 can cream of mushroom soup
1/2 c. milk
1/4 c. chopped pimento
1 can mushrooms

Prepare rice as package directs using 2 cups of water. Combine cheese and flour; stir in rice. Spread evenly in a 11 x 7 inch baking dish. Season chicken with salt and pepper. In a shallow dish, mix egg and water.

Dip chicken in egg mixture; roll in crumbs. In large skillet, melt butter or oil, cook chicken until golden. Heat oven 350 degrees.

Place chicken on rice. Bake 35 to 40 minutes. In a small pan mix soup, milk and pimento. Heat and stir until smooth. Add mushrooms and pour over chicken. Serves 6.