Chicken And Wild Rice Casserole
10 servings
Ingredients
3 pounds bone-in chicken breast halves, with skin
1 cup water
1 cup dry white wine
1 ½ teaspoons salt
1 teaspoon curry powder
1 onion, sliced
1 cup chopped celery
2 (6 ounce) packages long grain and wild rice mix
1 (16 ounce) can sliced mushrooms, drained
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
Instructions
Step 1
Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces.
Step 2
Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.
Step 3
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Step 4
In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.
Step 5
Bake at 350 degrees F (175 degrees C) for 1 hour.
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