chicken and wild rice casserole

Ingredients

• Servings: 10
• 3 pounds bone-in chicken breast halves, with skin
• 1 cup water
• 1 cup dry white
• 1 1/2 teaspoons salt
• 1 teaspoon curry powder
• 1 onion, sliced
• 1 cup chopped celery
• 2 (6 ounce) packages long grain and wild rice mix
• 1 (16 ounce) can sliced mushrooms, drained
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of mushroom soup

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• place chicken breasts in a large pot with water, , salt, curry powder, onion, and celery. cover, and bring to a boil. 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.
• prepare the rice mix according to package directions. replace the specified amount of liquid with the same amount of the reserved broth.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a large bowl combine the chicken, rice, and mushrooms. blend in the sour cream and soup. spoon into the prepared baking dish.
• bake at 350 degrees f (175 degrees c) for 1 hour.