Fix chicken dinner in a snap with this simple recipe. It warms you up, head to toe. —Cindy Cothern, Nampa, Idaho

Mushroom Chicken with Wild Rice

Mushroom Chicken with Wild Rice
Prep Time
10 min
Cook Time
35 min
Yield
6 servings
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 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°.
Nutrition 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.
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