Chicken Wild Rice Casserole

  

Chicken Wild Rice Casserole

From Beth Hinze Kalleward

 

2 whole chickens

1 C. water

1 C. dry sherry

1 ½ tsp. salt

½ tsp. curry powder

1 medium onion, sliced

½ C. celery, sliced

1 Lb. mushrooms, sliced

¼ C. butter

2 pkgs. Long grain and wild rice

1 C. sour cream

1 can cream of mushroom soup

 

Place chicken in the deep kettle; add water, sherry, salt, curry, onion, and celery

Bring to a boil

Cover tightly, reduce heat and simmer for one hour

Remove from heat, strain broth

Refrigerate chicken and broth at once

When the chicken has cooled, remove meat from bones, discard skin

Cut into chunks

Saute mushrooms in butter until golden

Cook rice according to package directions, using remaining chicken broth as part of liquid

Combine chicken, rice, and mushrooms in 3 ½ to 4-quart casserole

Blend sour cream and undiluted soup

Toss together with chicken mixture

Heat covered in 350 oven for one hour

Serves 8-10

This recipe is easier if you cook and bone the chicken the night before. Combine ingredients beforehand and all you have to do is bake and serve. The recipe doubles well.