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Chicken and Wild Rice Casserole




Source of Recipe


Posted by Cynthia at Mimi’s Cyber-Kitchen 02/07/01.


Recipe Introduction


May be completely prepared and frozen ahead of time.


List of Ingredients




6 chicken breast halves (bone-in)
1 cup water
1 cup dry sherry or chicken broth
1-1/2 tsp. salt
Pepper to taste
1/2 tsp. curry powder
1 medium onion, sliced
2 ribs celery, sliced
12 oz. fresh mushrooms, sliced
1/2 stick butter
1 (6-ounce) package Uncle Ben's long grain and wild rice with seasonings
1 cup sour cream
1 can cream of chicken condensed soup
1/2 cup slivered almonds


Recipe



Boil chicken in water seasoned with sherry, salt, pepper, curry powder, onion and celery. Cover and bring to a boil. Reduce heat and simmer for at least 1 hour. Remove from heat and strain. Reserve broth! Bone and skin the chicken and cut into bite-size pieces. Cook rice according to package directions, using the reserved broth as part (all if there is enough) of the cooking liquid for the rice. Combine chicken, mushrooms, rice, sour cream, and cream of chicken soup. Put into a greased 9 x 13 casserole. Top with slivered almonds. Bake, covered, for 1 hour at 350° F. Uncover for the last fifteen minutes of cooking.