Chicken Breasts 'n Wild Rice

Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

Going through old cookbooks, here is one from the 1990 Celebrate Minnesota Cookbook.

Ingredients Nutrition

Directions

  1. Rinse wild rice.
  2. Place in a heavy saucepan with salt and water.
  3. Bring to boil and simmer, covered till kernels open slightly (30 to 40 minutes).
  4. Drain.
  5. Place rice in buttered oblong (8" x 12" or 9" x 13") baking dish.
  6. In a separate bowl, combine soup, sour cream, mushrooms, and sherry.
  7. Pour about 1/2 soup mixture over rice.
  8. Place chicken over soup.
  9. Spoon remaining soup mixture over chicken.
  10. Sprinkle with parmesan cheese.
  11. Bake uncovered in a 375 degree oven for 30 minutes; uncovered 30 minutes.

Reviews

(1)
Most Helpful

Fantastic! Love this method...I used boneless, skinless chicken breasts and they turned out extremely moist. I also added carrots and a little bit of chili flakes for a little extra kick. FYI - there's a typo on the recipe: it says "baked uncovered, then back uncovered"... I assumed it meant "covered, then covered"...& that's what I did, and the chicken turned out great. (Plus I used a meat thermometer.) Easy, tasty, and easily modifiable dish! :D

Amanda Hult March 04, 2009

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