|Roast Chicken Breasts - 4, 5 or 6Qt. Roaster
10¾oz cream of mushroom soup
1 cup sour cream or low-fat plain yogurt
1/2 cup chicken broth
2 cups each: long grain rice and wild rice
4oz mushrooms, cleaned and sliced
1 stalk celery, thinly sliced
2 green onions, thinly sliced
4 whole chicken breasts, skinned (approx. 3 lbs)
1/2 cup sliced almonds
1/4 cup grated Parmesan Cheese
Preheat Nesco® Roaster Oven to 350ºF.
Combine soup, sour cream and broth; set aside.
Lightly wipe cookwell with vegetable oil. Spoon rice into preheated
||Roast Chicken Breasts - 4, 5 or 6Qt. Roaster
cookwell. Add mushrooms, celery and onions; stir.
Spoon half the soup mixture over rice. Arrange chicken breasts over rice
mixture. Pour remaining half of soup mixture over chicken. Sprinkle on almonds
and cheese. Cover; roast 45 to 55 minutes or until done (180ºF on meat
Note: Pork chops may be substituted for chicken.