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Chicken Wild Rice Casserole

Southern.Crockpot's picture
Ingredients
  Fryer 3 Pound
  Water 1 Cup (16 tbs)
  Dry sherry 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Onion 1 Medium, sliced
  Celery 1⁄2 Cup (8 tbs), sliced
  Mushrooms 1 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Long grain and wild rice 12 Ounce (2 Package)
  Sour cream 1 Cup (16 tbs)
  Cream of mushroom soup 1 Can (10 oz)
  Slivered almonds 2 Teaspoon
Directions

GETTING READY
1)Wash and drain the mushrooms
2) Preheat the oven to 350 degrees

MAKING
3) In a deep bottomed kettle add the chickens and then, the water, salt, curry powder, sherry, celery and onion.
4) Boil the ingredients and then, simmer it covered for an hour.
5) Turn off the heat, bring out the chicken pieces and set the broth aside.
6) Cool the chicken pieces and then, remove and discard their bones and skins.
7) Cut the boneless chicken into small pieces
8) In a saucepan, saute the mushrooms in butter till they turn golden brown and keep aside enough mushrooms for garnishing the casserole.
9) Cook the rice until firm in the water mixed with some broth, as per the instructions on the package directions.
10) Cook the chicken pieces and mushrooms together.

FINALIZING
11) In a 4-quart casserole, place the chicken and mushrooms.
12) Mix soup and sour cream together and stir it in the chicken mixture.
13) Arrange the rest of the mushrooms in a circle over the mixture and bake it in an oven at 350 degrees for an hour.

SERVING
14) Serve garnished with toasted slivered almonds.

TIP
If desired, refrigerate the chicken mixture before baking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
20 Minutes
Ready In: 
140 Minutes
Servings: 
6

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