Chicken and Wild Rice Casserole
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Description
A creamy chicken, wild rice, and mushroom casserole. This elegant, tasty recipe may be made in advance and baked right before company arrives! It's a real family favorite! Serve with French-style green beans or broccoli, fruit salad and French bread. That's all you need.
Ingredients
- 3 pounds bone-in chicken breast halves, with skin
- 1 cup water
- 1 cup dry white wine
- 1 ½ 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
Directions
- 1. Place chicken breasts in a large pot with water, wine, 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.
- 2. Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.
- 3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- 4. In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.
- 5. Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts
serving: 10 servings
calories: 385.1 kcal
carbohydrates: 33.7 g
protein: 33.8 g
saturated fat: 4.4 g
cholesterol: 87.7 mg
sodium: 1325.8 mg
fiber: 2 g
sugar: 3.3 g