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Chicken Breasts and Wild Rice

Serves 6

1 Cup uncooked wild rice
4 Cups water
1 tsp. salt
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 dry sherry
6 small whole boneless chicken breasts
1/2 Cup freshly grated Parmesan cheese

Rinse wild rice in strainer under running water or in a bowl of water; drain. In heavy saucepan, bring wild rice, water and salt to a boil; reduce heat. Simmer, covered, until kernels open slightly (30-40 minutes). Drain.

Spread rice in buttered 8x12 inch baking dish.

Combine soup, sour cream, mushrooms and sherry; pour about half of soup mixture over rice. Remove skin from chicken breasts; arrange chicken over soup. Spoon remaining soup mixture over chicken. Sprinkle with Parmesan.

Bake, covered, in a preheated 375 F oven 30 minutes; uncover and bake until cooked through (about 30 minutes longer).