Mushroom Chicken with Wild Rice Recipe
Mushroom Chicken with Wild Rice Recipe photo by Taste of Home

Mushroom Chicken with Wild Rice Recipe

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Fix chicken dinner in a snap with this simple recipe. It warms you up, head to toe. —Cindy Cothern, Nampa, ID
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 6 servings


  • 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup water
  • 2 tablespoons sherry or chicken broth
  • 1 can (7 ounces) mushroom stems and pieces, drained
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

1 chicken breast half with 1 cup rice mixture equals 403 calories, 16 g fat (7 g saturated fat), 97 mg cholesterol, 1079 mg sodium, 30 g carbohydrate, 2 g fiber, 31 g protein.


  1. Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice.
  2. In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes.
  3. Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°. Yield: 6 servings.
Originally published as Mushroom Chicken with Wild Rice in Simple & Delicious December/January 2014

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Reviewed May. 7, 2014

"Good recipe, but I added pepper and garlic/herb seasoning. I think I might add a french onion soup mix packet next time too."

Reviewed Mar. 18, 2014

"So good! I loved this recipe! I did add some seasoning-- garlic, onion powder, seasoned salt, and pepper."

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