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Chicken Wild Rice Casserole

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By , About.com Guide

A tasty chicken casserole recipe made with packaged long grain and wild rice, along with seasonings, mushrooms, and chopped vegetables.

Ingredients:

  • 6 chicken breast halves
  • 1 1/2 cups water
  • 1/2 cup dry white wine or sherry
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon curry powder
  • 1 medium onion, quartered and sliced
  • 2 ribs celery, sliced
  • 12 ounces sliced mushrooms
  • 4 tablespoons butter
  • 1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice
  • 1 cup sour cream
  • 1 can (10 3/4 ounces) cream of chicken soup or cream of mushroom soup, undiluted
  • 1/2 cup slivered blanched almonds

Preparation:

Put chicken breast halves in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer for 1 hour. Remove from heat and strain, reserving the broth. When cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces.

Heat butter in a large skillet over medium-low heat; sauté mushrooms until lightly browned.

Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.

Combine chicken, mushrooms, and rice in a large 3-quart casserole. Combine sour cream and soup; blend into chicken and rice mixture. Top with the slivered almonds. Cover with lid or foil and bake at 350° for 45 minutes. Uncover and bake for 15 minutes longer. Serves 8.

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5 out of 5 5 out of 5
Love it!May 27, 2008By Megan1432
"I cooked this for me and my husband, as long as you can have all four burners going at the same time you can make this dish. Let me tell you it's well worth it!"

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