Chicken Mushroom And Wild Rice Casserole

• Chicken and Broth
• 1 1/2 tablespoons butter
• 1/4 teaspoon curry powder
• 1/2 onion, halved
• 1/4 cup carrot, chopped (1/2 carrot)
• 1/2 cup celery, sliced (1 1/2 stalks)
• 1 garlic clove, minced
• 1/2 cup water
• 1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs skinless boneless turkey breasts, cut into bite-sized pieces
• 1/8 teaspoon black pepper
• 1/4 teaspoon poultry seasoning
• Casserole
• 1 (6 1/4 ounce) package wild rice mix (such as Uncle Ben's long grain and wild rice blend)
• 1 cup chicken broth (approx.)
• 2 1/2 tablespoons butter
• 1 (4 ounce) can mushrooms, sliced
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1 cup sour cream
• 8 ounces cream of mushroom soup (3/4 can)
• 1/4 teaspoon salt (or to taste)

1. Melt butter over medium heat; saute onion, carrot, celery, and garlic in butter with curry powder until vegetables are tender (3-5 minutes).
2. Add the water, chicken, pepper, and poultry seasoning; bring to a boil.
3. Reduce heat to low, and simmer, covered, until chicken is tender (40 minutes).
4. Preheat oven to 350u0b0F.
5. Remove the chicken and vegetables to a lightly greased 2-quart casserole or baking pan, and cook rice according to package directions in the broth remaining in the skillet (subbing broth for the water called for in the package directions; you'll need to add a cup or so of broth or water to get to the amount listed) (25 minutes).
6. In another skillet, melt butter, and saute mushrooms and artichokes until tender (10 minutes).
7. Combine rice, mushroom/artichoke mixture, sour cream, soup, and salt with chicken/veg mixture in casserole.
8. Bake, covered, for 20-25 minutes.

chicken, butter, curry powder, onion, carrot, celery, garlic, water, chicken breasts, black pepper, poultry seasoning, wild rice, chicken broth, butter, mushrooms, quartered artichoke hearts, sour cream, cream of mushroom soup, salt

Taken from www.food.com/recipe/chicken-mushroom-and-wild-rice-casserole-194814 (may not work)