RSS

Chicken Wild Rice Casserole

02 Nov

Ingredients:

  • 6 chicken breast halves
  • 1 1/2 cups water
  • 1/2 cup dry white wine or sherry
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon curry powder
  • 1 medium onion, quartered and sliced
  • 2 ribs celery, sliced
  • 12 ounces sliced mushrooms
  • 4 tablespoons butter
  • 1/2 cup Wild Rice, washed and cooked
  • 1 cup sour cream
  • 1 can (10 3/4 ounces) cream of chicken soup or cream of mushroom soup, undiluted
  • 1/2 cup slivered blanched almonds

Preparation:

Put chicken breast halves in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer for 1 hour. Remove from heat and strain, reserving the broth. When cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces.

Heat butter in a large skillet over medium-low heat; sauté mushrooms until lightly browned.

Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.

Combine chicken, mushrooms, and rice in a large 3-quart casserole. Combine sour cream and soup; blend into chicken and rice mixture. Top with the slivered almonds. Cover with lid or foil and bake at 350° for 45 minutes. Uncover and bake for 15 minutes longer. Serves 8.

Advertisements
 
3 Comments

Posted by on November 2, 2009 in Chicken, Recipes

 

3 responses to “Chicken Wild Rice Casserole

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s