Terrific Chicken

It's a damp, gloomy day outside. Christmas cards need to be written. Christmas cookies need to be baked. It's a perfect day to make one of Grandma Bach's recipes to fill the house with happy memories of Grandma Bach's kitchen. Something warm and healthy, and filling so I don't chow down on too many of the Christmas cookies and something that will be ready for Santa when he gets off duty tonight. This dish is so good that we forgot to take the picture when it came out of the oven. This is what it looked like after dinner.

Terrific Chicken from Grandma (Janet) Bach

10 boneless chicken breasts
1 can cream of mushroom soup
1 small container of sour cream
Fresh mushrooms
Uncle Ben’s Long Grain and Wild Rice (brown box)

This fat Pie Eating Swede uses Rice Select Royal Blend Whole Grain (Texmati Brown and Wild Rice with soft wheat and rye) instead of the Uncle Ben’s) and portabella mushrooms doubling the recipe on the rice jar. Cook rice as directed. Combine soup, sour cream and sliced mushrooms. Spray PAM on a 13” x 9” baking pan. Lay rice on the bottom, chicken breasts on top of that. Cover with the soup mixture. I used the Campbell's Cream of Mushroom with Roasted Garlic soup. It adds more flavor and color to this dish. Bake at 3750F for 50 – 60 minutes. This is one of those recipes that tastes even better the second day.