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Mushroom Chicken with Wild Rice

Fix chicken dinner in a snap with this simple recipe. It warms you up, head to toe. —Cindy Cothern, Nampa, Idaho
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    6 servings


  • 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1/2 cup water
  • 2 tablespoons sherry or chicken broth
  • 1 can (7 ounces) mushroom stems and pieces, drained
  • 1/2 cup grated Parmesan cheese


  • 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°.

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Average Rating:
  • annrms
    Oct 2, 2016

    Instead of using ready to serve rice, I had some Rice & Barley Pilaf (TOH) made so I followed the recipe using that. It's an easy recipe and very tasty. I didn't have sherry so I used dry Marsala wine and added a touch more!!! Will make this recipe again.

  • DianeC23
    Jul 29, 2016

    The prepared wild rice made the dish salty, and any rice not covered by sauce was baked to a crisp. I don't think I'll be making this again.

  • beccakat1
    May 7, 2014

    Good recipe, but I added pepper and garlic/herb seasoning. I think I might add a french onion soup mix packet next time too.

  • jenniferp83352
    Mar 18, 2014

    So good! I loved this recipe! I did add some seasoning-- garlic, onion powder, seasoned salt, and pepper.