Chicken Wild Rice Casserole
Chicken Wild Rice Casserole is an moderately easy dinner. Made with 2 whole broiler/fryer chickens (3 lb. each), 1 c. water, 1 c. dry sherry, 1 1/2 tsp. salt and 1/2 tsp. curry powder, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Place chicken in deep kettle.
Add water, sherry, salt, curry powder, onion and celery.
Bring to a boil, cover tightly.
Reduce heat; simmer 1 hour.
Remove from heat; strain broth and save. Refrigerate chicken and broth at once.
When chicken is cooled, remove meat from bones; discard skin.
Cut into bite size pieces. Wash mushrooms; pat dry.
Saute in butter until golden brown. (Reserve enough to circle top of casserole.)
Measure chicken broth.
Use as part of liquid for cooking rice.
Following package for firm rice.
Combine chicken, rice and mushrooms not reserved for top in 3 1/2 or 4-quart casserole.
Blend sour cream and undiluted mushroom soup.
Toss together with chicken mixture. Arrange reserved mushrooms in circle on top of casserole.
Cover; refrigerate if desired.
(Can be baked immediately.)
To heat, bake in 350Β° oven for 1 hour.
Makes 8 to 10 servings.
π· Perfect Pairings
Complete your meal with these
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