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Chicken Stuffed with Wild Rice Recipe

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This recipe for Chicken Stuffed with Wild Rice is from The Sumi Family Cookbook Project, 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:  
4-6 whole chicken breasts, boneless, skinless
Salt & pepper
½ pkg wild rice
1 can chicken broth
1 Tblsp lemon juice
½ tsp tarragon
½ lb. mushrooms-sliced
4 Tblsp butter
¼ c dry sherry
2 Tblsp parsley

SAUCE:
1 lb. mushrooms-sliced
1 green pepper-chopped
1 can Cream of Chicken soup
1 can Cheddar Cheese soup
Sherry
Directions:
Directions:
Preheat oven to 400º.

Cook rice in broth, lemon juice and tarragon as per package.

Sauté mushrooms in butter. Add salt and pepper, parsley and sherry. Toss into rice. Place rice into center of each breast. Roll chicken around the rice.and wrap in foil.

Bake for 40-60 minutes. Drain juices and refrigerate.

SAUCE:
Sauté sliced mushrooms and green pepper.
Combine undiluted soups and add to mushroom and green pepper. Add sherry.
DO NOT BOIL.

Pour sauce over unwrapped chicken in baking dish.

Bake covcered 30 minutes @ 325º then uncover and bake 15 minutes @ 375º.
Personal Notes:
Personal Notes:
If you don't feel like fussing, you can just make rice and chicken separately. Still delicious.

 

 

 

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