Yield: 6 Servings
|1 pack||(6-oz.) long-grain and wild rice mix|
|3 larges||Chicken breasts; boned and halved lengthwise|
|1 can||(10 1/2-oz.) condensed cream of chicken soup|
|¾ cup||Sauterne wine|
|½ cup||Sliced celery|
|1 can||(3-oz.) sliced mushrooms; drained *note|
|2 tablespoons||Chopped pimiento|
(NOTE: I prefer using fresh mushrooms, which I slice and saute in just a little butter. They *must* be cooked first, or all their water will come out and thin the sauce during baking.) This is a delicious chicken and rice recipe, which can be assembled ahead.
It's from the BETTER HOMES AND GARDENS COOKBOOK, and I've served it many times, with requests for the recipe always being asked.
Prepare rice mix using package directions. Season chicken with salt and pepper; in skillet, brown slowly in butter. Spoon rice into 1½-qt.
casserole; top with chicken, skin* side up (*you can most definitely use skinless chicken breasts). Add soup to the skillet; slowly add sauterne, stirring until smooth. Add remaining ingredients; bring to boil, then pour over the chicken. Cover and bake at 305 degrees for 25 minutes. Uncover and bake for another 15-20 minutes or until tender.
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@...> on Mar 19, 1998