Easy Chicken And Wild Rice Casserole
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sherry (dry)1 cup
Celery (sliced)1.5 tsps
Salt1 tsp
Curry Powder1 cup
Butter450 g
Mushroom (fresh)1 cup
Sour CreamDirections:
1
Place chicken in a deep pot and cover with water; add sherry, onion, celery, salt, and curry powder
2
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
3
An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C)
4
Strain broth from chicken mixture into a bowl and transfer chicken to a work surface to cool until easily handled
5
Pull meat from the bones and cut into bite-size pieces
6
Discard bones, onion, and celery
7
Heat butter in a skillet over medium-high heat; saute mushrooms until golden brown, about 10 minutes
8
Bring reserved chicken broth and wild rice to a boil in a large saucepan
9
Reduce heat to medium-low, cover, and simmer until rice is tender, about 45 minutes
10
Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more
11
Preheat oven to 350 degrees F (175 degrees C)
12
Combine chicken, rice, and about 1/2 of the mushrooms in a 4-quart casserole dish
13
Mix mushroom soup and sour cream together in a bowl and stir into chicken-rice mixture
14
Arrange remaining mushrooms in a circle on top of the casserole
15
Bake in the preheated oven until bubbling, about 1 hour