(recipe from Sherri Schmidt)
4 chicken breast (cut in half or stripes depending on chicken size)
1/2 cup regular long grain rice
1/2 cup wild rice
1 pkg Lipton onion soup mix
1 can cream of chicken soup
2 cans of water using the soup can
Butter a 13x9 glass dish. In bowl mix soup, water, onion soup mix, rice and wild rice. Pour a little of the mixture in dish to cover bottom. Place chicken breast in dish and then cover with the rest of the soup and rice mixture. Cover with foil. Bake in a preheated 350 oven for 1 hour. Uncover and stir to help the rice not stick to the bottom of the dish. Bake uncovered for another 15 minutes.
Karlene's Note: Wild rice has a little crunchy texture to it unlike white rice. Therefore, don't over cook.
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1 comment:
Yay, you're back and cooking.
I am wondering if wild rice will be as hard to find here as it was in UT. Hopefully not because I love the stuff.
I have a wild rice soup recipe. While it is not like Eddingtons (oh my mouth is watering thinking about the breadsticks), I still really like it. If you want it let me know.
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