Ingredients
- 3 Ibs bone-in chicken breast halves
- with skin
- 1 1/2 tsp salt
- 1 onion, sliced
- 2 6 oz. Pkh long grain and wild rice
- 1 cup sour cream 1 cup water
- 1 cup dry white wine
- 1 tsp curry powder
- 1 cup chopped celery
- 1 Ib sliced mushrooms
- 1 10.75 oz. Can condensed cream of mushroom soup
Preparation
Step 1
Place chicken breasts in a large pot. Add water, wine, salt, curry powder, onion and celery. Cover pot and bring to a boil, then 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.
Measure enough of the reserved broth to cook the rice and prepare rice according to package directions
Preheat oven to 3500 •
In a large bowl combine the chicken, rice and mushrooms; then blend in sour cream and soup. Toss to mix well and spoon mixture into a lightly greased 9 X 13 inch baking dish.
Bake at 350 for 1 hour. (If mixture is refrigerated before baking, let stand at room temperature for 30 minutes, then bake).