Chicken Breasts 'n Wild Rice |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Going through old cookbooks, here is one from the 1990 Celebrate Minnesota Cookbook. Ingredients:
1 cup wild rice |
1 teaspoon salt |
4 cups water |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (8 ounce) carton sour cream |
1 (4 ounce) can mushrooms, undrained |
1/4 cup sherry wine |
6 boneless chicken breasts |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Rinse wild rice.
2. Place in a heavy saucepan with salt and water.
3. Bring to boil and simmer, covered till kernels open slightly (30 to 40 minutes).
4. Drain.
5. Place rice in buttered oblong (8 x 12 or 9 x 13 ) baking dish.
6. In a separate bowl, combine soup, sour cream, mushrooms, and sherry.
7. Pour about 1/2 soup mixture over rice.
8. Place chicken over soup.
9. Spoon remaining soup mixture over chicken.
10. Sprinkle with parmesan cheese.
11. Bake uncovered in a 375 degree oven for 30 minutes; uncovered 30 minutes.
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