Description
A creamy chicken, wild rice, and mushroom casserole. This elegant, tasty recipe may be made in advance and baked right before company arrives! It’s a real family favorite! Serve with French-style green beans or broccoli, fruit salad and French bread. That’s all you need.
Ingredients
- 3 pounds bone-in chicken breast halves, with skin
- 1 cup water
- 1 cup dry white wine
- 1 ½ teaspoons salt
- 1 teaspoon curry powder
- 1 onion, sliced
- 1 cup chopped celery
- 2 (6 ounce) packages long grain and wild rice mix
- 1 (16 ounce) can sliced mushrooms, drained
- 1 cup sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
Instructions
- Place chicken breasts in a large pot with water
- wine
- salt
- curry powder
- onion
- and celery. Cover
- and bring to a boil. Reduce heat to low
- and simmer for 1 hour. Remove from heat
- strain (reserving broth)
- and refrigerate to cool. Remove chicken meat from bone
- and cut into bite size pieces.
- Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a large bowl combine the chicken
- rice
- and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 10