Chicken and Wild Rice

Submitted by KateL

"Entered for safe-keeping, I think this is what MDM used to make for family dinners; it was bookmarked in "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond.""

 

• Ready In: 2hrs 16mins
• Ingredients: 14
• Serves: 12

ingredients

• 1 1⁄4 ounces onion soup mix (can use Copycat Lipton's Onion Soup Mix #24952)
• 2 cups sour cream
• 6 ounces uncle ben's long grain and wild rice blend
• 12 chicken breasts
• 2 cups dry sherry
• 1 cup water
• 1 teaspoon salt
• 1 dash pepper
• 1⁄2 teaspoon basil
• 1 pinch thyme
• 1 teaspoon curry powder
• 6 tablespoons chopped flat-leaf Italian parsley
• 10 3⁄4 ounces cream of mushroom soup
• 1⁄2 cup toasted almond (or to preference)

directions

1. Combine onion soup mix and sour cream and let stand for 2 hours.
2. Cook long grain and wild rice according to package, approximately 30 minutes required.
3. Combine sherry, water, and seasonings and bring to a boil.
4. Add chicken and simmer for 20 minutes.
5. Strain chicken and reserve broth. Cut chicken into bite-size pieces.
6. Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup.
7. Blend in onion soup mixture that has been standing for 2 hours.
8. Combine rice and chicken pieces and pour into a buttered casserole dish. Pour sauce on top and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.
9. Top with toasted almonds.
10. Can be frozen.

Reviews

[Ceezie]

Outstanding! So rich tasting. I made a few changes. I cut the sherry, water and seasonings in half. I added garlic salt to the chicken cooking mixture. I used 1 cup wild rice (precooked). I also reduced sour cream to 1 cup and used Victoria Taylor toasted onion herb seasoning. I didn't reduce the cream of mushroom soup. I only used 3 chicken breasts. With about 5 minutes left cooking time I stirred the whole mixture up. I didn't use all the sauce as I had quite a bit compared to the chicken and rice combo. I also thought the flavor of the sauce would be great on salmon. I tried this sauce on some fresh steamed carrots - divine!

 

[Annacia]

I'll be the first of many to review this recipe :D. I used brown and wild rice and one very big (Costco) chicken breast to make 2 servings and we scarfed it all. The flavors are great and it was well enjoyed on this cooling Fall evening. Served with fresh green beans it made a complete meal. Very glad I tried this.