Recipe From Rep. Tim Walz

3 boneless, skin-on chicken breasts

Two cartons cremini mushrooms

4 c. heavy cream

Olive oil


Dijon Mustard

White Wine

4 cups Minnesota wild rice, cooked

Salt and Pepper

Fried onion straws

Roast chicken w/ olive oil, salt and pepper. Let cool. Shred.

Quarter mushrooms and sauté in olive oil, butter, salt and pepper. Remove mushrooms and let cool. In same pan, whisk several tablespoons and approx. three cups of white wine (to taste). Let simmer for 5 minutes. Whisk in four cups heavy cream. Let simmer until thickened.

Mix soup, cooked wild rice and shredded chicken in bowl and transfer to casserole dish. Bake to warm through, top with fried onion straws and serve!

Comments (9)
  1. Doug says:

    Who frigging cares!!! Stop fooling around on my dime.

    1. Marnie says:

      Lighten Up Dougie. Life’s too short.

    2. J Bird says:

      I do believe people are entitled to a lunch break, so don’t be a curmudgeon!

    3. Bj says:

      Lunch what a novel idea. Who’d a thunk! Really, lighten up, life’s too short to be a crabby pants!

  2. carol mcneal says:

    Yea doug_get a life, and lighten up! It`s fun to see something besides complaining coming out of Washington! it`s hotdishes, for goodness sakes________not some life or death situation!

  3. Mary H says:

    This was by far the best of all the recipes! Way to go Tim and Gwen!.And Doug if I knew where to send it I would send you a dime. How pathetic!!!!!!!!!!!

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