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