Chicken And Rice Casserole - cooking recipe

Ingredients

2 lb. boneless chicken breasts or tenders
2 (6 oz.) pkg. Uncle Ben's original long grain and wild rice mix
1 bunch green onions
8 oz. fresh mushrooms, sliced
1 can cream of mushroom soup
1 can water chestnuts, sliced
1 c. sour cream
1 c. sherry
8 oz. Monterey Jack cheese (regular or jalapeo)

Preparation

Simmer chicken breasts in 1 quart water, 1 cup sherry, 1 teaspoon salt, 1/4 teaspoon pepper, 2 sliced green onions and tops for 30 minutes or until tender. Cut into chunks. Cook rice mix as directed, using broth from chicken instead of water. Saute sliced mushrooms and remaining green onions and tops (sliced) in 3 tablespoons margarine. Combine chicken chunks, rice mix, water chestnuts, sauteed mushrooms and green onions with mushroom soup and sour cream. Pour into 9 x 13 glass pan (sprayed with Pam). Cover with foil and bake for 30 minutes at 350\u00b0. Uncover. Top with grated cheese and bake for an additional 10 to 15 minutes.