SHERRY CHICKEN & WILD RICE W/ MUSHROOMS & PEPPERS

11
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.

Rating:

☆☆☆☆☆ 0 votes

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

Ingredients

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  • 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

How to Make SHERRY CHICKEN & WILD RICE W/ MUSHROOMS & PEPPERS

Step-by-Step

  1. NOTE: 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.
  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.
  8. 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.

Printable Recipe Card

About SHERRY CHICKEN & WILD RICE W/ MUSHROOMS & PEPPERS

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




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