| Prep | Cook | Total |
| Conventional | 40 Mins | 60 Mins | 100 Mins |
| TurboChef | 40 Mins |
17 Mins
|
57 Mins
|
- 1 c. of wild rice
- 1 can of mushroom soup
- 1 c. of sour cream
- ½ c. of Shitake mushrooms, fresh and sliced
- ½ c. of baby bella mushrooms, fresh and sliced
- 2 tbsp. of butter
- ½ c. of dry sherry
- 4 pc. of chicken breast, boneless and skinless (4 to 5 oz.)
- ½ c. of Parmesano Reggiano
This recipe is easy but elegant. It pairs nicely with steamed asparagus and Caesar salad.
To Cook Wild rice:
Bring 4 cups of water to a boil in a saucepan. Add 1 cup of wild rice to boiling water. Reduce heat to a simmer, cover, and cook 30-40 minutes until kernels open and are tender but not mushy. Spread cooked wild rice in a buttered 11” X 2” deep ceramic or pyrex dish.
Turn the TurboChef oven on by turning oven to ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Chicken and Mushroom Wild Rice Bake’. Press ‘START’ to begin the preheat cycle.
To prepare the Chicken and Mushroom Wild Rice Bake, slice Shitake and baby bella mushrooms into 1/8“ thick slices and sauté in butter until tender. In a separate bowl, combine soup, sour cream, sautéed mushrooms, and sherry. Spread half of the sauce mixture over the rice. Place 4 chicken breasts over the rice, spread remaining half of the sauce mixture over the chicken and top with Parmesano reggiano cheese. You can make this ahead and put it into the refrigerator at this point. Place dish into the oven. Press ‘START’ again and bake under ‘Chicken and Mushroom Wild Rice Bake’ for 17 minutes. If you refrigerate the dish, use the cook more function to cook and additional few minutes. Cheese should be golden brown and chicken should be cooked throughout, and at least 165°F.
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