Rating: 4 stars
58 Ratings
  • 5 star values: 28
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 0

A wonderful chicken and wine with cheese, served over wild rice.

Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.

  • Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.

  • In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.

Cook's Notes:

This recipe yields 4 to 6 servings. I also add a few cut-up chicken thighs for more flavor.

Nutrition Facts

573 calories; protein 40.9g; carbohydrates 10.1g; fat 39.6g; cholesterol 124.9mg; sodium 789.5mg. Full Nutrition
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