Ingredients
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice6 boneless skinless chicken breast halves (4 ounces each)1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream1/2 cup water2 tablespoons sherry or chicken broth1 can (7 ounces) mushroom stems and pieces, drained1/2 cup grated Parmesan cheese
Preparation
Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice.
In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes.
Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°.
