"The belly rules the mind."--Spanish Proverb

Chicken/Turkey and Wild Rice Recipe

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This recipe for Chicken/Turkey and Wild Rice, by , is from The Madsen & Parrish Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Trogstad
Added: Monday, January 31, 2011

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 325 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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