Chicken & Wild Rice Casserole
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 1-2 hrs
Ingredients:
1 (3-lb.) chicken cut into pieces
Enough water to cover chicken about halfway
1/2 cup dry sherry
1 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon black pepper
1/2 teaspoon poultry seasoning
1/2 medium onion, sliced
1/2 cup sliced celery
1 (6-oz.) pkg. long-grain and wild-rice with seasonings
8 ozs. fresh mushrooms
OR
1 (8-oz.) can sliced mushrooms
2 tablespoons margarine
1/2 cup sour cream
1 (10 3/4-oz.) can cream of mushroom soup
Directions:
1. Cook cup-up chicken in water with sherry, salt, curry powder, pepper, poultry seasoning, onion and celery for 30-45 minutes until tender. Reserve stock to cook rice.
2. Cook rice according to package instructions, using chicken stock for liquid. Use firm rice recommendations on box.
3. Sauté sliced mushrooms and a few whole ones (for garnish) in margarine. Brown lightly, reserving whole ones for top.
4. Mix cooked rice, chicken and mushrooms with sour cream and mushroom soup. Mix well and put in a (2-qt.) casserole with whole mushrooms on top.
5. Cover and bake at 350 degrees for about 30 minutes. Can be completely prepared and frozen ahead of time.
Recipe Location: https://www.cdkitchen.com/recipes/recs/282/Chicken__Wild_Rice_Casserole41914.shtml
Recipe ID: 7364
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