Hands-on Time
1 Hour
Total Time
1 Hour 40 Mins
Makes 6 servings

Let this dish stand a few minutes after baking so the rice will absorb the liquid, yielding a creamy texture.

How to Make It

Step 1

Preheat oven to 375°. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 Tbsp. butter and remaining chicken. Wipe skillet clean.

Step 2

Melt 2 Tbsp. butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute.

Step 3

Melt remaining 1/4 cup butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened. Remove from heat, and add rice (reserve flavor packet for another use), next 5 ingredients, and shallot mixture. Spoon into a lightly greased 13- x 9-inch baking dish or disposable foil pan. Top with chicken.

Step 4

Bake at 375° for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165°. Remove from oven, and let stand 10 minutes. Sprinkle with almonds.

Ratings & Reviews

September 10, 2015
I agree with you, firecraker!  The reviewers are just letting their star ratings review the dish but I think, as you, they should list what they liked and/or disliked about the dish in a little detail@


August 13, 2015
I'd like to try this, but I'd like to read some of the reviews. All of them have NA's. How the heck am I supposed to know if these people liked it or what they could suggest. This is the only thing I don't like about this site.

July 07, 2016
I'm with you and SusanJoy. People shouldn't just give star ratings. They should comment as well.

Excellent chicken, rice and mushroom recipe!

April 27, 2017
This is a fabulous recipe.   Instead of chicken breast I used  bone in thighs and drumsticks  as that is what I had on hand, and I  trimmed well,  and removed the skin. I used 8 oz basmati rice instead of the wild rice packette,  and increased the broth to 30 oz using chicken broth powder not canned.  Also since we love veggies, I added 1 cup finely diced celery and onions along with a very generous portion of brown mushrooms (less than perfect from No Frills).   It was so good that my  family were taking seconds and still had at least 2 large servings which they will fight over as leftovers.  Total cost less than  $6.00 for a gourmet style meal!  Love it. 

Tasted Great!!

December 18, 2017
This dish turned out to be good.  Next time I make this dish I will either add a little more rice or make sure that during the thickening step to boil off more of the liquid so that it isn't quite as soupy when you take it out of the oven.  Overall it's a good dish.

Solid recipe

December 04, 2015
This turned out nice, I would say to either add a little more rice or make sure that during the thickening step to let some of the liquid boil off more so that it isn't quite as soupy when you take it out


February 15, 2017
I made this exactly per the recipe and it was fabulous! The only change I will make in the future is to lessen the amount of chicken as the rice was delicious enough on its own.

tecalo's Review

June 26, 2014

dixie453's Review

March 21, 2013

eaglemom's Review

August 15, 2013