Chicken Wild Rice Casserole Recipe

• 2 1/2 to 3 lbs. chicken (meaty pcs)
• 1 c. water
• 1 c. dry sherry cooking wine
• 1/2 teaspoon curry pwdr
• 1 med. onion, sliced
• 1/2 c. sliced celery
• 1 1/2 teaspoon salt
• 1 can sliced mushrooms (3 ounce. can)
• 2 Packages (6 ounce. each) long-grain and wild rice with seasonings
• 1 c. dairy lowfat sour cream
• 1 can (10 ounce.) condensed cream of mushroom soup

1. Place chicken in deep kettle.
2. Add in water, sherry, curry pwdr, onion, celery, salt.
3. Bring to boil, cover tightly - reduce heat and simmer 1 hour or possibly till chicken is tender.
4. Strain broth; cook chicken and broth.
5. When chicken is cold, remove meat from bones; throw away skin.
6. Cut meat into bite size pcs.
7. Measure broth and use as part of liquid for cooking rice, following package directions for hard rice.
8. Combine chicken, rice, undiluted mushroom soup, lowfat sour cream and mushrooms in mixing bowl; toss and mix.
9. Place in a 3 1/2 qt casserole.
10. Garnish top with 1 can (3 oz) whole mushrooms and bake in a 350 degree oven 1 hour.
11. Makes 8-10 servings.
12. May also garnish with sprig of parsley in center of casserole.

chicken, water, sherry cooking wine, curry pwdr, onion, celery, salt, mushrooms, longgrain, sour cream, condensed cream

Taken from cookeatshare.com/recipes/chicken-wild-rice-casserole-48005 (may not work)