Monday, April 6, 2009

Sherry Chicken and Rice

4 chicken breasts
1 stick butter (melted)
1/2 cup cooking Sherry
salt and pepper for seasoning
2 cups white rice (cooked as directed)
1 cup sour creme
1/4 cup mayo
2 cans creme of chicken soup
1/2 tsp paprika

Preheat oven to 350*. In a 9X13 dish pour in butter and sherry. Salt and pepper chicken breasts to taste on both sides and place on top of butter/sherry mixture. Bake chicken 1 hour (or 45 min if using boned chicken breasts). Remove chicken breasts from butter/sherry mixture and cool. Set aside the butter/sherry mixture for later use. Once chicken has cooled, cut up into 1" cube size pieces and set aside. Cook rice as directed on box and set aside. Mix sour creme, mayo, creme of chicken soup, and butter/sherry mixture together in a medium sized bowl. Place your cooked rice in the bottom of your 9X13 dish. Then layer cubed chicken over your rice. Next, poor your creme sauce over the chicken and top with paprika. Bake 45 min at 350*. Enjoy!

This is a wonderful recipe that I got from my sister-in-law a few years back. It does have several steps to follow that can appear time consuming, but really it is easy, and so worth the time! The cooking sherry gives it a great flavor! If you don't think you can eat the entire 9X13 dish, you can always separate into (2) 8X8 dishes and bake one and freeze the other! That is usually what we do! And when your ready to cook the other, you can just preheat your oven to 350* and pop it in and cook until bubbly (it usually takes about an hour if it is frozen, and 45 min if you have allowed it to thaw out).

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