Chicken-Wild Rice Casserole

By mmflagg

Ingredients

• 2 whole broiler-fryer chickens (3 pounds each)
• 1 cup water
• 1 cup dry sherry
• 1 1/2 tsp salt
• 1/2 tsp curry powder
• 1 medium onion, sliced
• 1/2 cup sliced celery
• 1 pound fresh mushrooms
• 1/4 cup butter
• 2 6oz packages Long Grain and Wild Rice with seasonings
• 1 cup sour cream
• 1 can cream of mushroom soup

Details

Servings 8

Preparation

Step 1

Place chicken in deep kettle. Add water, sherry, salt, curry powder, onion, and celery. Bring to a boil; cover tightly. Reduce heat; simmer 1 hour. Remove from heat; strain broth and set aside. Refrigerate chicken and broth at once. When chicken is cool remove meat from bones; discard skin. Cut into bite size pieces.

Wash mushrooms, pat dry; sauce in butter until golden brown, reserve enough to circle top of casserole.

Measure chicken broth; use as part of liquid for cooking rice following package directions for firm rice.

Combine chicken, rice, and rest of mushrooms. Blend undiluted mushroom soup and sour cream. Toss together with chicken mixture. Place in casserole dish and arrange reserved mushrooms in circle on top of casserole. Cover; refrigerate.

To heat, bake in a 350 degree oven for 1 hour.