EASY CHICKEN AND WILD RICE CASSEROLE
A terrific recipe from a family cookbook. It's great when you make it, but it's even better the next day!
Provided by cathiebakes
Categories Main Dish Recipes Casserole Recipes
Time 3h15m
Yield 20
Number Of Ingredients 12
Steps:
- Place chicken in a deep pot and cover with water; add sherry, onion, celery, salt, and curry powder. Bring liquid to a boil, cover pot, reduce heat to medium-low, and simmer until chicken is no longer pink near the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Strain broth from chicken mixture into a bowl and transfer chicken to a work surface to cool until easily handled. Pull meat from the bones and cut into bite-size pieces. Discard bones, onion, and celery.
- Heat butter in a skillet over medium-high heat; saute mushrooms until golden brown, about 10 minutes.
- Bring reserved chicken broth and wild rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine chicken, rice, and about 1/2 of the mushrooms in a 4-quart casserole dish. Mix mushroom soup and sour cream together in a bowl and stir into chicken-rice mixture. Arrange remaining mushrooms in a circle on top of the casserole.
- Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts : Calories 539 calories, Carbohydrate 40.3 g, Cholesterol 65.6 mg, Fat 33.7 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 11.8 g, Sodium 1095.6 mg, Sugar 2.6 g
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