Chicken Casserole: Chicken-Wild Rice Casserole

posted by Cynthia 02-07-101 8:52 AM

Chicken-Wild Rice Casserole

6 chicken breast halves (bone-in)
1 cup water
1 cup dry sherry
1 1/2 teaspoons salt
Pepper to taste
1/2 teaspoon curry powder (it works in this - don't omit it!)
1 medium onion, sliced
2 ribs celery, sliced
12 ounces fresh mushrooms, sliced
1/2 stick butter
1 (6-ounce) package Uncle Ben's long grain and wild rice with seasonings
1 cup sour cream
1 can cream of chicken
1/2 cup slivered almonds

Boil chicken in water seasoned with sherry, salt, pepper, curry powder, onion and celery. Cover and bring to a boil. Reduce heat and simmer for at least 1 hour. Remove from heat and strain. Reserve broth. Bone and skin the chicken and cut into bite-size pieces.

Cook rice according to package directions, using the reserved broth as part (all if there is enough) of the cooking liquid for the rice. Combine chicken, mushrooms, rice, sour cream, and cream of chicken soup. Put into a greased 9 x 13 casserole. Top with slivered almonds. Bake, covered, for 1 hour at 350 degrees. Uncover for the last fifteen minutes of cooking.

May be completely prepared and frozen ahead of time.

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