Difference between revisions of "Chicken Banfield"
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 10: | Line 10: | ||
* 1 (6-oz) pkg [[long-grain rice|long grain]] and [[wild rice]], cooked | * 1 (6-oz) pkg [[long-grain rice|long grain]] and [[wild rice]], cooked | ||
| − | == | + | == Procedures == |
# Place [[chicken]] in baking dish lg enough to hold pieces without quite touching. | # Place [[chicken]] in baking dish lg enough to hold pieces without quite touching. | ||
# Pour cream [[sherry]] into bottom of dish to depth of ¼". | # Pour cream [[sherry]] into bottom of dish to depth of ¼". | ||
Latest revision as of 10:45, 15 July 2012
Description
Contributed by Catsrecipes Y-Group
- Source: Old Newspaper Clipping
- 4 – 6 Servings
Ingredients
- 6 meaty chicken pieces
- cream sherry
- 1 (10¾ oz) can cream of mushroom soup
- 1 (6-oz) pkg long grain and wild rice, cooked
Procedures
- Place chicken in baking dish lg enough to hold pieces without quite touching.
- Pour cream sherry into bottom of dish to depth of ¼".
- Spoon undiluted cream of mushroom soup over top, spreading as evenly as possible.
- Bake at 350°F for 45 – 60 minutes or until chicken is tender.
- Serve over long grain and wild rice.
