Chicken-wild rice casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | -(up to) | |
| 6 | Chicken breast halves | |
| 1 | cup | Water |
| 1 | cup | Sherry |
| 1½ | teaspoon | Salt |
| Pepper to taste | ||
| ½ | teaspoon | Curry powder |
| 1 | medium | Onion; sliced |
| 2 | Ribs celery; sliced | |
| 12 | ounces | Fresh mushrooms; sliced |
| ½ | Stick butter | |
| 1 | pack | (6-oz) Uncle Ben's long grain and wild rice with seasonings |
| 1 | cup | Sour cream |
| 1 | can | (10.75-oz) cream of chicken soup |
| ½ | cup | Slivered almonds |
Directions
Boil chicken in water seasoned with sherry, salt, pepper, curry powder, onion and celery, Cover and bring to a boil. Reduce heat and simmer for at least 1 hour. Remove from heat and strain, reserving broth. Bone and skin the chicken breasts and cut meat into bite-sized pieces. Saut‚ mushrooms in butter. Cook rice according to the directions on the package, using the reserved broth as part of the liquid for cooking rice. Combine chicken, mushrooms and rice in a 3 quart casserole. Add sour cream and cream of chicken soup. Mix well. Top with slivered almonds. Bake, covered, for 1 hour at 350ø. Uncover for the last 15 minutes of cooking. Yield: 8 to 10 servings.
BETH JACKSON
(MRS. DOUGLAS W.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .