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Prep Time: 2 Minutes Cook Time: 1 Minutes |
Ready In: 3 Minutes Servings: 12 |
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Entered for safe-keeping, I think this is what MDM used to make for family dinners; it was bookmarked in Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond. Ingredients:
1 1/4 ounces onion soup mix (can use copycat lipton's onion soup mix #24952) |
2 cups sour cream |
6 ounces uncle ben's long grain and wild rice blend |
12 chicken breasts |
2 cups dry sherry |
1 cup water |
1 teaspoon salt |
1 dash pepper |
1/2 teaspoon basil |
1 pinch thyme |
1 teaspoon curry powder |
6 tablespoons chopped flat-leaf italian parsley |
10 3/4 ounces cream of mushroom soup |
1/2 cup toasted almond (or to preference) |
Directions:
1. Combine onion soup mix and sour cream and let stand for 2 hours.
2. Cook long grain and wild rice according to package, approximately 30 minutes required.
3. Combine sherry, water, and seasonings and bring to a boil.
4. Add chicken and simmer for 20 minutes.
5. Strain chicken and reserve broth. Cut chicken into bite-size pieces.
6. Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup.
7. Blend in onion soup mixture that has been standing for 2 hours.
8. Combine rice and chicken pieces and pour into a buttered casserole dish. Pour sauce on top and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.
9. Top with toasted almonds.
10. Can be frozen.
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