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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken/Turkey and Wild Rice Recipe

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This recipe for Chicken/Turkey and Wild Rice is from The Madsen & Parrish Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 chicken/turkey breasts
1 med. onion, chopped
1 can cream of mushroom soup
1 soup can water
1 (8 oz.) can mushrooms, drained
coarse black pepper
sliced almonds
1 c. wild rice, uncooked
1/4 lb. butter
1 can cream of chicken soup
1/2 soup can cooking sherry
1 small can water chestnuts, sliced
salt
Directions:
Directions:
Melt butter in 1 1/2 quart casserole, add onions and chicken/turkey, lightly brown. Wash wild rice in hot water until water runs clear. Combine other ingredients except almonds in mixing bowl. Stir mixture into chicken/turkey and onion.
Cover and cook at 325º for 2 hours. Remove cover for final 30 minutes. Sliced almonds are added and dish is put under the broiler for the last five minutes.
Personal Notes:
Personal Notes:
Recipe is for pheasant - but I don't do wild game!!!

 

 

 

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