Chicken & Wild Rice
with Almond Mushroom Sauce
Prepare rice according to package directions. Meanwhile, in large skillet heat oil over medium heat. Add mushrooms, onions and garlic; salt and pepper to taste. Sauté until softened (about 3-5 minutes).
Add sherry or chicken broth; sauté 2-3 minutes. Stir in Alfredo, almonds and peppers.
Transfer prepared rice to a greased 13x9-inch baking dish. Top with chicken thighs and mushroom sauce. Bake, covered, in a preheated 375°F oven 40 minutes or until internal temperature of chicken reaches 180°F.
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