Real Recipes From Real Home Cooks ®

sherry chicken & wild rice w/ mushrooms & peppers

Recipe by
Rose Mary Mogan
Sauk Village, IL

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.

yield 6 -8 depending on portion sizes
prep time 30 Min
cook time 1 Hr 45 Min
method Bake

Ingredients For sherry chicken & wild rice w/ mushrooms & peppers

  • 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 lg
    onions, sliced
  • 1 lg
    green bell pepper, cut into strips
  • 1 lg
    red bell pepper, cut into strips
  • 8 oz
    canned mushrooms, undrained
  • 2 can
    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

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

  • 1
    NOTE: I keep a bottle of Blended spices of my choosing that I use for most meats, to save time during cooking.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Now add the wild rice to the bottom of casserole dish, then space chicken breast evenly on top of rice
  • 6
    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.
  • 7
    Now pour sauce mixture over the chicken parts. Top the sauce with the onion slices.
  • Sherry Chicken & Wild Rice w/ Mushrooms & Peppers
    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.
  • 9
    Allow to rest about 10 minutes then serve as desired.