Chicken and Wild Rice Casserole

bingham posted 01-07-99

Chicken and Wild Rice Casserole

4 whole chicken breasts (or 1 whole chicken)
1 c. Dry sherry
1 c. Water
1/2 cup celery-chopped
1 small onion-chopped
1 1/2 tsp. Salt
1 (6oz) box Uncle Ben's Wild Rice and long grain rice
1 lb. Fresh mushrooms
1/2 c butter
1 c. Sour cream
1 (10 oz) can cream of mushroom soup
Slivered almonds


Bring chicken and first 5 ingredients to a boil; cover and simmer for 1 hour.

Preheat oven to 350 F.

Skin bone and cut chicken into bite size pieces. Strain liquid and use this instead of water to cook the rice.

Saute mushrooms in butter and mix with soup and sour cream. Add rice and chicken.

Put in a 3 quart casserole and sprinkle with almonds. Bake at 350 for 1 hour.

Serves 8-10.


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