Thursday, January 7, 2010

Sherried Chicken and Rice



SHERRIED CHICKEN AND RICE

1 c. uncooked rice (not instant style)
1 can cream of mushroom soup
1/2 c. water
4 split chicken breasts, skinned
1/2 c. cooking sherry

Put on your favorite Hot Mama Apron, arrange raw rice in casserole. Place chicken breasts on top. Combine soup, sherry, water; pour over chicken. Bake at 350 degrees for 1 1/2 hours. You can substitute Cooking Sherry for water and it tastes great too!

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