From our series of favorite recipes from the Artsology kitchen, paired with a work of art. Gain appreciation of art history while making (and eating) great food!
1 cup wild rice
4 cups water
No stick cooking spray
One can of Cream of Mushroom soup
One 8 oz. carton of plain yogurt
One 4 oz. can of mushroom slices, drained
1/4 cup dry sherry (or substitute apple cider)
Three 10 oz. boneless chicken breasts
1/4 cup Parmesian cheese
Cook rice, and then spoon 3 cups of cooked rice into an 8 x 12 inch glass baking dish (first sprayed with no-stick cooking spray).
Combine soup, yogurt, mushrooms and sherry; pour half of this mixture over the rice.
Arrange the chicken over the soup mixture (which is on top of the rice), then pour the 2nd half of the soup mixture on top of the chicken; sprinkle Parmesian cheese over the top of the whole thing.
Bake (covered with foil) at 375 degrees for 30 minutes. Remove foil, and continue baking for another 20-25 minutes (until chicken is no longer pink).
Share this page via: