Chicken And Wild Rice Casserole

Serves: 6

Irwin Berge

1 January 1970

Based on User reviews:

56

Spice

52

Sweetness

59

Sourness

43

mins

Prep time (avg)

6.3

Difficulty

Ingredients:

1 cup

Water

1 cup

White Wine (dry)

1.5 tsps

Salt

1 tsp

Curry Powder

1

Onion (sliced)

1 cup

Celery (chopped)

450 g

Mushroom (can sliced, drained)

1 cup

Sour Cream

1

Condensed Cream Of Mushroom Soup (10.75 ounce can)

Directions:

1

Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery

2

Cover, and bring to a boil

3

Reduce heat to low, and simmer for 1 hour

4

Remove from heat, strain (reserving broth), and refrigerate to cool

5

Remove chicken meat from bone, and cut into bite size pieces

6

Prepare the rice mix according to package directions

7

Replace the specified amount of liquid with the same amount of the reserved broth

8

Preheat oven to 350 degrees F (175 degrees C)

9

Lightly grease a 9x13 inch baking dish

10

In a large bowl combine the chicken, rice, and mushrooms

11

Blend in the sour cream and soup

12

Spoon into the prepared baking dish

13

Bake at 350 degrees F (175 degrees C) for 1 hour