Seasoned Chicken and Rice

2 Chicken Breast cut into strips
3 Carrots, sliced thin (I cut them into 1 inch sections and then slice them the other way, if that makes sense?!)
1/2 cup Chopped Onions
2 oz Cream Cheese
3 T Olive Oil
2 Cups Water
2 T Corn Starch
1 cube Chicken Bouillon
1/8 teas. Garlic Salt
1/8 teas. Paprika
2 -3 teas. Italian Seasoning (mine is McCormick Tuscan Style Italian Seasoning, it's fabulous!)
1 1/2 teas. Mrs. Dash Original Seasoning
Rice for 4 people(I like a combination of brown and white: 1 cup White, 1 cup Wheat, 3 1/2 cups of water, cook for 35-50 min.)

Get rice cooking, and then heat Olive Oil in a large skillet. Add Chicken, Onion, Carrots, Garlic Salt, Paprika, Italian Seasoning and Mrs. Dash. Cook covered until Chicken is done and carrots are tender, turning chicken to cook both sides evenly. (Make sure you don't let it dry out.) When Chicken is done, add Water and Chicken Bouillon and mix well. Add Cream cheese. Give it time to heat up a little so you can mix it in. Mix Corn Starch with 3 Tablespoons of water, mix well and slowly add while you stir vigorously. Bring back up to temperature and simmer for 3-5 minutes, or until the sauce has thickened. This will be fairly soupy, as it is designed to have lots of extra sauce. If you like a thicker sauce, add more Corn Starch. Serve over rice. Be liberal with the sauce!
(When mixing in the last few ingredients, I just pushed the Chicken to the sides so I could vigorously stir it all in.)

*This is one of those dishes where I had an idea of what I wanted it to taste like, but no recipe. In other words, I had to guess on measurements when I wrote it down, so adjust to your family's tastes.