Miss Krissie's Cream of Chicken w/ Wild Rice
  • 2 large boneless/skinless chicken breasts
  • 1 C wild rice
  • 1 26oz of cream of chicken soup
  • 1 C dry white wine
  • 1 C shredded Swiss cheese
  • 1 C chicken broth
  1. Cook the chicken breasts as one would normally do. You may also use leftover rotisserie chicken, or use chicken tenders. Dice the chicken. Cook the wild rice as you normally would. I like to cook it in chicken bouillon to add more flavour. In a separate large bowl, add the cream of chicken soup, wine, and chicken broth . Mix completly. Place mixture in a cooking pot. Add cooked chicken. Get the soup to a medium heat and add the Swiss cheese. Add the wild rice. Heat until warm all the way through. Serve.
This originally was an entrée from my Aunt Lynn from Fountain Valley, CA. I turned it into a soup. It is warm and delicious, especially when it is cold outside! Enjoy!