Mushroom Chicken with Wild Rice Recipe

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Mushroom Chicken with Wild Rice Recipe
Mushroom Chicken with Wild Rice Recipe photo by Taste of Home
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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, Idaho
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 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

Directions

Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice.
In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes.
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

Nutritional Facts

1 chicken breast half with 1 cup rice mixture: 403 calories, 16g fat (7g saturated fat), 97mg cholesterol, 1079mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 31g protein.

  • 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
  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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Reviews forMushroom Chicken with Wild Rice

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annrms User ID: 2649709 254894
Reviewed Oct. 2, 2016

"Instead of using ready to serve rice, I had some Rice & Barley Pilaf (TOH) made so I followed the recipe using that. It's an easy recipe and very tasty. I didn't have sherry so I used dry Marsala wine and added a touch more!!! Will make this recipe again."

MY REVIEW
DianeC23 User ID: 141506 251998
Reviewed Jul. 29, 2016

"The prepared wild rice made the dish salty, and any rice not covered by sauce was baked to a crisp. I don't think I'll be making this again."

MY REVIEW
beccakat1 User ID: 2436136 178946
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."

MY REVIEW
jenniferp83352 User ID: 3684174 161394
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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