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Sherried Chicken Risotto

Budget.Gourmet's picture
Ingredients
  Raw rice 1 1⁄4 Cup (20 tbs)
  Cream of mushroom soup 1 Can (10 oz)
  Cream of chicken soup 1 Can (10 oz)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Dry sherry 1⁄4 Cup (4 tbs)
  Chicken pieces 12 (Legs / Thighs / Breasts)
  Almonds 1⁄2 Cup (8 tbs), slivered
  Parmesan cheese 1⁄3 Cup (5.33 tbs), grated
Directions

GETTING READY
1. Preheat the oven at 350°.

MAKING
2. Lightly butter a 3-quart baking dish and sprinkle rice over the bottom.
3. In a bowl combine soups, butter and sherry.
4. Over the rice spread 1 1/2 cups of soup mixture.
5. Place chicken in single layer on top of soup and spread over the remaining soup mixture.
6. Bake covered in the preheated oven for 1 hour.
7. Remove cover and bake 1 hour longer.
8. Sprinkle with almonds and cheese at the last 15 to 20 minutes of baking time.

SERVING
9. Serve the risotto hot with cheese melted over the almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes
Servings: 
6

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