Chicken and Wild Rice Casserole

By McLean

Ingredients

• 1 1/2 lbs. boneless chicken breasts
• 1 cup water
• 1 cup cooking sherry (optional)
• 1 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1 onion sliced
• 1/2 cup sliced celery
• 1 box Uncle Ben's Original Long Grain and Wild Rice (do not use seasoning packets)
• 1 lb. fresh mushrooms
• 1/4 cup butter
• 1 cup sour cream
• 1 can cream of mushroom soup
• Crushed potato chips, fried onions, slivered almonds for topping or Ritz crackers (sprinkle melted butter over crackers)

Preparation

Step 1

Place first seven ingredients in roaster, cover and bake at 325 degrees for one hour. Cool. Cut chicken into small pieces. Strain broth.

Cook rice using strained broth from chicken instead of water. Slice and saute mushrooms in 1/4 cup butter. Add chicken to rice and mushrooms. Add one cup sour cream and one can mushroom soup. Mix. Place in 8 x 8-inch casserole dish.

Bake at 350 for 1/2 to 1 hour.

NOTE:
Can be doubled, tripled, etc.