Taste of Home
Mushroom Chicken with Wild Rice
TOTAL TIME: Prep: 10 min. Bake: 35 min.
YIELD: 6 servings.
Fix chicken dinner in a snap with this simple recipe. It warms you up, head to toe. —Cindy Cothern, Nampa, Idaho
Ingredients
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2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
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6 boneless skinless chicken breast halves (4 ounces each)
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 cup sour cream
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1/2 cup water
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2 tablespoons sherry or chicken broth
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1 can (7 ounces) mushroom stems and pieces, drained
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1/2 cup grated Parmesan cheese
Directions
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1.
Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice.
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2.
In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes.
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3.
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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