Difference between revisions of "Chicken Banfield"
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* 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". | ||
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# Serve over [[long-grain rice|long grain]] and [[wild rice]]. | # Serve over [[long-grain rice|long grain]] and [[wild rice]]. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Sherry Recipes]] | [[Category:Sherry Recipes]] | ||
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.
