Recipe From Rep. Tim Walz
3 boneless, skin-on chicken breasts
Two cartons cremini mushrooms
4 c. heavy cream
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!