Chicken, Wild Rice Combo

Chicken, Wild Rice Combo

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2 3-lb chickens

  • 1 cup water

  • 1 cup dry sherry

  • 1 medium onion, diced

  • ½ cup diced celery

  • ½ teaspoon curry powder (skip)

  • 2 6 oz. pk. Uncle Ben's long grain & wild rice

  • 1 lb fresh mushrooms

  • ¼ cup butter or margarine

  • 1 can sliced water chestnuts

  • 1 can cream of chicken soup

  • 1 cup sour cream


Cook chickens in water, sherry onion, salt, celery and curry powder mixture until tender. Then bone the chicken. Strain and save the broth. Cook the rice as the package directs using the broth and adding water to cake the correct amount of liquid. Saute the mushrooms and water chestnuts in the butter. Blend the souop and sour cream together for sauce. Place chicken, mushrooms, water chestnuts and rice in a 3/4 quart casserole. Pour sauce over and blend well. Cover and refrigerate overnight. Bring to room temperature before baking. Bake at 350* for 1-1/2 hours covered and 15 minutes uncovered.


Facebook Conversations