SHERRY CHICKEN & WILD RICE W/ MUSHROOMS & PEPPERS

Rose Mary Mogan

By
@cookinginillinois

I wanted to create a MEAL IN ONE dish for dinner today, & decided to make this dish using pre seasoned Chicken Breast I had previously frozen. Coating them in flour then browning them in melted margarine would cut the time in the oven. Then adding the Wild Rice, & other veggies, would definitely make this a meal in one.

The sour cream & soup blended together with the Sherry and Italian seasoning would add lots of flavor not to mention the delicious sauce over the wild Rice. It was a perfect combination, & my husband loved it & complimented me without my even asking if he enjoyed it.


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8 depending on portion sizes
Prep:
30 Min
Cook:
1 Hr 45 Min
Method:
Bake

Ingredients

11/2 c
wild rice or rice of your choice
2 lb
chicken breasts,seasoned as desired, boneless and skinless
3/4 c
cooking sherry
12 clove
garlic, minced (or less if desired)
2 large
onions, sliced
1 large
green bell pepper, cut into strips
1 large
red bell pepper, cut into strips
8 oz
canned mushrooms, undrained
2 can(s)
cream of mushroom soup, 10.5 ounce each
1 1/2 c
sour cream, i prefer daisy brand
1/2 c
chicken broth
1 stick
butter or margarine, (i used margarine)
3/4-1 c
all purpose flour, (for breading chicken)
2 tsp
italian seasoning, optional
1 1/2 c
parmigiano reggiano cheese shreds

Step-By-Step

Step 1 Direction Photo

1NOTE: I keep a bottle of Blended spices of my choosing that I use for most meats, to save time ROSE MARY'S SPICE BLEND for MEATS during cooking.

Step 2 Direction Photo

2Some of the main ingredients used to create this recipe. Preheat the oven to 350 degrees F. Spray a 9 X12 X2 inch casserole with non stick cooking spray & set aside.

Step 3 Direction Photo

3Additional ingredients used plus onions & a stick of margarine. Add the 3/4 cup of flour to a large zip lock bag, then flour each chicken piece individually, being sure to coat all sides, then set aside till needed.

Step 4 Direction Photo

4Melt butter or margarine in a large skillet and heat over medium high heat, when hot, add in the floured chicken pieces, and cook until browned on all sides. Turn off fire & set aside till needed.

Step 5 Direction Photo

5Now add the wild rice to the bottom of casserole dish, then space chicken breast evenly on top of rice

Step 6 Direction Photo

6Blend the sauce ingredients in a medium size bowl, sour cream, soup, chicken broth, Italian spice, Sherry, cream of mushroom soup, & minced garlic stir or whisk until blended and smooth.

Step 7 Direction Photo

7Now pour sauce mixture over the chicken parts. Top the sauce with the onion slices.

Step 8 Direction Photo

8Now add the green & red peppers & undrained canned sliced mushrooms. Then cover tightly with a lid or aluminum foil, and place in preheated 350 degree oven and bake for 1 hour and 15 minutes. Then remove cover and add the shredded cheese. Return to oven for an additional 15 minutes, until cheese melts.

Step 9 Direction Photo

9Allow to rest about 10 minutes then serve as desired.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American