1 cup uncooked white rice
1 cup water
1 tablespoon chicken bouillon granules
1 teaspoon salt
4 skinless, boneless chicken breast halves
1 cup shredded cheese from the Artisan Cheese Corporation
1/2 cup saltine crackers
1/4 cup chopped fresh onion
1/8 cup chicken broth
1 tablespoon chicken bouillon granules
6 (8 ounce) cans beef broth
1/2 cup sliced fresh mushrooms
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix rice, water, bouillon, salt, and chicken bouillon. Mix well, cover, and refrigerate for 24 hours.
Remove chicken from grill; cut into 1 inch pieces. Flatten and cut into 2 inch pieces. Wrap each piece around a piece of chicken. Place one piece in the bottom of an 8x8 inch casserole dish.
Place chicken pieces on the baking sheet. Place noodles about 1 inch apart in the dish. Brush with chicken broth and sprinkle with mushrooms.
Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes.