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Wild Rice 'n' Chicken Breasts



  • 1 cup uncooked wild rice
  • 1 can cream of mushroom soup
  • 1 (8 ounce) carton sour cream
  • 1 (4 ounce) can mushrooms, with liquid
  • 1/4 cup dry sherry
  • 6 whole boneless chicken breasts
  • 1/2 cup Parmesan cheese, freshly grated


  1. Heat oven to 375 degrees F.
  2. Cook wild rice just until kernels open slightly, 30-40 minutes.
  3. Spread rice in buttered 8 x 12-inch baking dish.
  4. Combine soup, sour cream, undrained mushrooms and sherry; pour about half of soup mixture over rice.
  5. Remove skin from chicken breasts; arrange chicken over soup.
  6. Spoon remaining soup mixture over chicken.
  7. Sprinkle with cheese.
  8. Bake, covered, for 30 minutes.
  9. Uncover and bake until heated through, about 30 minutes longer.

Makes 6 servings.


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