Ingredients
-
1
-
1
-
4
-
1
-
1
-
1
-
1/4
-
6
-
1/2
-
-
-
-
-
-
Directions
Chicken Breasts ‘n Wild Rice, Going through old cookbooks, here is one from the 1990 Celebrate Minnesota Cookbook , Fantastic! Love this method 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 used a meat thermometer ) Easy, tasty, and easily modifiable dish! :D, Going through old cookbooks, here is one from the 1990 Celebrate Minnesota Cookbook
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Steps
|
1
Done
|
Rinse Wild Rice. |
|
2
Done
|
Place in a Heavy Saucepan With Salt and Water. |
|
3
Done
|
Bring to Boil and Simmer, Covered Till Kernels Open Slightly (30 to 40 Minutes). |
|
4
Done
|
Drain. |
|
5
Done
|
Place Rice in Buttered Oblong (8" X 12" or 9" X 13") Baking Dish. |
|
6
Done
|
in a Separate Bowl, Combine Soup, Sour Cream, Mushrooms, and Sherry. |
|
7
Done
|
Pour About 1/2 Soup Mixture Over Rice. |
|
8
Done
|
Place Chicken Over Soup. |
|
9
Done
|
Spoon Remaining Soup Mixture Over Chicken. |
|
10
Done
|
Sprinkle With Parmesan Cheese. |
|
11
Done
|
Bake Uncovered in a 375 Degree Oven For 30 Minutes; Uncovered 30 Minutes. |
