Chicken Breasts & Wild Rice with Sherried Mushroom Sauce
Sherry adds its aroma and flavor to this elegant company dish that is especially delicious.
1 cup uncooked wild rice, rinsed
1/2 teaspoon salt
1 teaspoon seasoned salt
1 can (10-3/4 ounces) cream of mushroom soup
1 container (8 ounces) sour cream
2 tablespoons dry onion soup and dip mix
1/3 cup dry sherry
1 jar (4-1/2 ounces) sliced mushrooms, drained
6 to 8 (2 pounds) Gold'n Plump® Boneless Skinless Chicken Breasts
3/4 cup freshly grated Parmesan cheese
Cook wild rice according to directions.
Preheat oven to 375°F. Lightly coat a 13” x 9” baking pan with cooking spray.
Spread cooked rice in prepared pan. Sprinkle with salt and seasoned salt.
Whisk together mushroom soup, sour cream, onion soup, and sherry in medium bowl. Stir in mushrooms.
Spoon half of soup mixture in small dollops over rice.
Arrange chicken in two rows over soup mixture.
Spoon remaining soup mixture over chicken. Sprinkle with Parmesan cheese. Cover pan with foil and bake for 30 minutes. Uncover and continue to bake 25 to 30 minutes or until chicken is lightly browned and thoroughly cooked.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings8
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- PER SERVING
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Calories330
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Calories from Fat34%
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Total Fat13g
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Saturated Fat6g
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Total Carbohydrate22g
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Protein32g
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Sugars3g
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Cholesterol82mg
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Dietary Fiber2g
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Sodium1,359mg
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- DAILY VALUE
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Vitamin A5%
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Vitamin C1%
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Calcium16%
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Iron6%
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- DIETARY EXCHANGES
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Starch/Bread1.5
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Fat2
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Very Lean Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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