sherry chicken & wild rice w/ mushrooms & peppers

How To Make sherry chicken & wild rice w/ mushrooms & peppers

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  NOTE: I keep a bottle of Blended spices of my choosing that I use for most meats, to save time https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/rose-marys-spice-blend-for-meats.html?p=7 during cooking.
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  Some 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.
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  Additional 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.
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  Melt 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.
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  Now add the wild rice to the bottom of casserole dish, then space chicken breast evenly on top of rice
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  Blend 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.
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  Now pour sauce mixture over the chicken parts. Top the sauce with the onion slices.
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  Now 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.
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  Allow to rest about 10 minutes then serve as desired.
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