"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Wild Rice Recipe

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This recipe for Chicken and Wild Rice, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ben McCabe
Added: Tuesday, September 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. wild rice
2 c. chicken broth
8 - 12 oz. of mushrooms
4 thawed chicken breasts
1/2 package Lipton Onion Soup mix
1 (10 1/4 oz.) can of cream of mushroom soup

Directions:
Directions:
Wash rice, and put in a pan, cover with water. Bring to a boil, and set aside. Let soak for 6 hours or more. Drain, and re-wash rice. Put rice in a large flat casserole or 9" square cake pan. Drain mushrooms, and add with onion soup to rice; stir well. Pour chicken broth over rice, and stir again. Place chicken breasts over the rice. Cover chicken breasts with cream of mushroom soup. Bake at 350 F for 1 hour

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
If you use frozen chicken breasts you need to cook for an additional 1/2 hour, and you might want to cover with foil that last 1/2 hour to prevent rice from drying out.
Also if you want to use the rice as a side dish you can opt to not use the chicken breasts and then you only need to cook for 30 minutes

 

 

 

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