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Chicken Wild Rice Casserole Recipe

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This recipe for Chicken Wild Rice Casserole, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Lawless
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts, boneless skinned
1 ½ C sherry
1 C water
1 ½ t. salt
1 t curry powder
1 medium onion, chopped
½ C sliced celery
2 C fresh mushrooms, sliced (preferably Baby Bellas – Portabellas)
¼ C butter
2 packages Uncle Ben’s Long Grain and Wild Rice w/ seasonings (original)
1 C sour cream
1 can Campbell’s Cream of Mushroom soup

Directions:
Directions:
Place chicken, water, sherry, curry, celery, onion, salt in a large pot, bring to a boil, cover, reduce heat and simmer 1 ½ hours. Remove the chicken and cut it up. Add Uncle Ben’s rice, the seasoning packet and the butter to the pot. Cover the rice until it is firm, not done (about 15 minutes). Mix the chicken, sour cream, mushrooms, and soup back into the rice. Mix all, put in the 9X13 baking dish. Bake it at 350 degrees for 45 minutes to an hour. Freezes well either before or after baking.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 hours

 

 

 

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