3 skinless, boneless chicken breast halves
1 (12 ounce) can condensed cream of chicken soup
1 (8 ounce) can cream of chicken soup
1 (4 ounce) can cream of mushroom soup
1 (6 ounce) can tomato soup with cream
2 tablespoons chicken bouillon granules
1 teaspoon paprika
1 teaspoon water
1/4 teaspoon paprika
1/2 teaspoon garlic powder
salt to taste
1 teaspoon dried parsley
3 tablespoons chicken broth
1 lemon, juiced
1 (8 ounce) can drumsticks
In a small mixing bowl, mix eggs, cream of chicken soup, cream of chicken soup, tomato soup with cream, chicken bouillon, paprika, 2 teaspoons chicken bouillon granules, salt, paprika, garlic powder, parsley and lemon juice. Mix well and place container in a large glass container or pack kitchen bag.
Prepare chicken strips according to package instructions, but loosely. Season chicken with seasoning mixture, seasoning packet and bouillon. Decrease heat to medium-low. Cover container with plastic wrap and allow to cool.
Stuff remaining chicken with remaining cream of chicken soup mixture and cheese.
Bring a large pot of chicken broth to a boil over medium-high heat. Add remaining chicken strips and cook 5 to 7 minutes.
Remove lid from container. Fill top with drumsticks and pour egg mixture over drumsticks. Continue pouring chicken broth over drumsticks until completely covered. Serve crumbled chicken over rice.