Chicken And Wild Rice Casserole Recipe

• 2-3 lbs. chicken
• 1 c. water
• 1 c. dry sherry
• 1 1/2 teaspoon salt
• 1/2 teaspoon curry pwdr
• 1 med. onion, sliced
• 1/2 c. sliced celery
• 2 (6 ounce.) Packages long grain and wild rice
• 1 pound mushrooms
• 1/4 c. butter
• 1 c. lowfat sour cream
• 1 (10 1/4 ounce.) can cream of mushroom soup
• 1 (6 ounce.) can water chestnuts, liquid removed and minced (optional)

1. In a large pot combine first 7 ingredients, cover and simmer 1 hour; strain broth.
2. Chill at once without cooling.
3. When cold, remove chicken from bones and chop chicken.
4. Prepare rice according to directions for hard rice, using broth from the chicken as part of the liquid.
5. Saute/fry mushrooms in butter; combine with chicken and rice, mixing well.
6. Blend in slur cream, soup and water chestnuts.
7. Pour mix into a large casserole dish, cover and chill overnight if you like.
8. Bake at 350 degrees for 1 hour.

chicken, water, sherry, salt, curry pwdr, onion, celery, long grain, mushrooms, butter, sour cream, cream of mushroom soup, water chestnuts

Taken from cookeatshare.com/recipes/chicken-and-wild-rice-casserole-48628 (may not work)