Chicken And Yellow Rice

Total Time: 2 hrs 15 mins Preparation Time: 40 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 8
• 6 boneless skinless chicken breasts
• 1/2 cup dry sherry
• 1/2 cup unsalted butter, melted
• 10 ounces saffron rice mix (mahatma brand)
• 3 1/3 cups water
• 2 tablespoons butter
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1/2 cup mayonnaise
• 1 cup sour cream
• 2 teaspoons paprika
• 2 teaspoons parsley

Recipe

• 1 preheat oven to 350°f.
• 2 in a 13 x 9 inch casserole pan, roll chicken in butter to coat. arrange in single layer and pour in sherry.
• 3 bake, covered for 50 minutes.
• 4 boil water and 2 tablespoons butter, add mahatma rice mix. stir, cover and simmer for 20 minutes.
• 5 fluff rice and set aside.
• 6 in a large bowl, stir soup, mayo, sour cream, paprika and parsley.
• 7 when chicken is cooked, pour broth into soup mixture and stir until well blended.
• 8 dice chicken.
• 9 to assemble casserole, in a 13 x 9 inch pan, layer rice, 1/2 of soup mixture, chicken and remaining soup mixture. sprinkle top with paprika.
• 10 you can freeze it or cook at 350°f for about 30 to 40 minutes, or until hot, bubbly and heated throughout. if frozen, thaw and cook for 45 minutes to an hour.