Friday, January 24, 2014

Recipe: Herbed Chicken Bake


Serves 6 

6 oz package long grain and wild rice mix 
3 whole chicken breasts, boned and halved lengthwise (or 6 boned half breasts) 
Salt, pepper 
½ stick butter 
10 ½ oz can condensed cream of chicken soup 
¾ C dry white wine 
½ C sliced celery 
3 oz mushrooms (½ C), sliced (or a similar amount of any other vegetable) 
2 Tbsp canned pimento, drained and chopped 

Preheat oven to 350°. Prepare rice mix according to package directions. Season chicken with salt and pepper to taste. Melt butter in skillet and brown chicken slowly. Spoon cooked rice mixture into a 1 ½ quart casserole and top with chicken pieces, skin sides up. Add soup to skillet and slowly add wine, stirring until smooth. Add remaining ingredients, bring mixture to a boil, pour over chicken, cover casserole, and bake 25 minutes. Uncover and bake 15-20 minutes longer, or until chicken is tender.

No comments:

Post a Comment

Be nice. Nothing inappropriate, please.