You may also like
Categories:
chicken breasts dry sherry unsalted butter saffron rice water butter cream of chicken soup mayonnaise sour cream paprika parsley
Viewed: 51 - Published at: 9 years agoIngredients
- 6 boneless skinless chicken breasts
- 1/2 cup dry sherry
- 1/2 cup unsalted butter, cold. (one stick)
- 10 ounces saffron rice mix (Mahatma Brand)
- 3 1/3 cups water
- 2 tablespoons butter
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1/2 cup mayonnaise
- 1 cup sour cream
- 2 teaspoons paprika
- 2 teaspoons parsley
Method
- Preheat oven to 350°F.
- In a 13 x 9 inch casserole pan, arrange chicken in single layer, grate cold butter evenly over chicken and pour in sherry.
- Bake, covered for 50 minutes.
- Boil water and 2 tablespoons butter, add Mahatma rice mix. Stir, cover and simmer for 20 minutes.
- Fluff rice and set aside.
- In a large bowl, stir soup, mayo, sour cream, paprika and parsley.
- When chicken is cooked, pour broth into soup mixture and stir until well blended.
- Dice chicken.
- To assemble casserole, in a 13 x 9 inch pan, layer rice, 1/2 of soup mixture, chicken and remaining soup mixture. Sprinkle top with paprika.
- You can freeze it or cook at 350°F for about 30 to 40 minutes, or until hot, bubbly and heated throughout. If frozen, thaw and cook for 45 minutes to an hour.
