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Chicken Breasts with Wild Rice Recipe

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This recipe for Chicken Breasts with Wild Rice, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Litchfield Medical Clinic Cookbook - Sue Johnson
Added: Thursday, October 30, 2008


1 c. uncooked wild rice
1/2 c. chopped onion
3 c. water
1/2 c. sour cream
1 can cream of chicken soup
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. salt
1/4 tsp. pepper
1 (9 oz.) pkg. Green Giant frozen asparagus cuts (thawed)
6 bone-in chicken breast halves (about 3 lb. skin removed)
1/2 tsp. seasoned salt

Heat oven to 350. In medium saucepan combine wild rice, onion, and water. Bring to a boil. Reduce heat to low; cover and simmer 50-60 min. or until rice is tender and water is absorbed. Do not drain. Add sour cream, soup, thyme, marjoram, salt and pepper to rice mixture in saucepan; blend well. Spread mixture evenly in ungreased 9 x 13 in. baking dish. Top with asparagus. Place chicken breast halves on top, bone side down. Sprinkle with seasoned salt. Bake at 350 for 1 1/4 hours or until chicken is fork-tender and juices run clear.




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