Chicken and Wild Rice Casserole

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.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 385 Calories

Ingredients

• 1 cup sour cream
• 1 ½ teaspoons salt
• 1 cup water
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup chopped celery
• 1 cup dry white wine
• 1 onion, sliced
• 1 teaspoon curry powder
• 3 pounds bone-in chicken breast halves, with skin
• 2 (6 ounce) packages long grain and wild rice mix
• 1 (16 ounce) can sliced mushrooms, drained

Recipe Instructions

Step 1

Bake at 350 degrees F (175 degrees C) for 1 hour.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 3

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.

Step 4

Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.

Step 5

In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.