Chicken and Wild Rice Casserole

bingham posted 01-07-99

Chicken and Wild Rice Casserole

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


Preheat oven to 350° F.

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