Chicken Casserole Recipe

• 1 (3 lb.) whole broiler chicken
• 6 c. water
• 1/2 c. dry sherry
• 2 teaspoon salt
• 1 med. onion, sliced
• 1/2 c. celery, diced
• 1 pound fresh mushrooms
• 1/2 c. butter
• 2 Packages wild rice with seasoning
• 1 c. dairy lowfat sour cream
• 1 can cream of mushroom soup
• 2 teaspoon curry pwdr

1. Place chicken in deep kettle.
2. Add in water, sherry, salt, curry pwdr, onion and celery.
3. Bring to boil and cover tightly.
4. Reduce heat and simmer 1 hour.
5. Remove from heat and strain broth.
6. Chill chicken and broth at once.
7. When cold, remove chicken from bone, discarding skin.
8. Cut into bite-size pcs.
9. Wash mushrooms, pat dry, and saute/fry in butter till golden brown.
10. Measure broth and use as part of liquid to cook rice (following package instructions for hard rice).
11. Combine chicken, rice and mushrooms (reserve sufficient caps to place a few on top of casserole).
12. Blend lowfat sour cream and mushroom soup, undiluted and toss with chicken mix.
13. Place in a 3 1/2 to 4 qt casserole.
14. Arrange reserved mushrooms in circle on top.
15. Cover and chill till needed.
16. To heat, bake in 350 degree oven for 1 hour.
17. Serves 10.
18. (I sometimes put into 2 smaller casseroles and freeze 1 casserole for later.)

chicken, water, sherry, salt, onion, celery, mushrooms, butter, wild rice, sour cream, cream of mushroom soup, curry pwdr

Taken from cookeatshare.com/recipes/chicken-casserole-43794 (may not work)