Ingredients
-
4 boneless chicken breasts
-
1/4-1/2 teaspoon white pepper
-
1 teaspoon salt
-
1 (10 3/4 ounce) can cheddar cheese soup
-
1 cup brown rice
-
1/2 cup wild rice
-
2 1/4 cups water, Boiled
-
1/4 cup dry sherry
-
1/2 teaspoon nutmeg, Grated
-
1 cup shredded sharp cheddar cheese or 1 cup monterey jack cheese
-
1 garlic clove, Grated
-
1 (16 ounce) bag frozen broccoli florets, Thawed
Instructions
- Season chicken breasts with salt & pepper and place in 9 x 13 baking pan.
- Sprinkle dry brown and wild rice around and between chicken breasts.
- Arrange broccoli florets around the chicken.
- Mix soup, boiled water, sherry, garlic and nutmeg in bowl, stirring until blended.
- Pour soup mixture over chicken and broccoli, making sure to cover all the rice in the liquid.
- Cover baking dish with foil and bake at 350 degrees for 45 minutes.
- Take baking dish out, remove cover, and place cheese on top.
- Put back in oven and cook for 15 minutes longer, or until the cheese is completely melted.