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Chicken and Wild Rice Casserole Recipe

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This recipe for Chicken and Wild Rice Casserole, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Klippel
Added: Thursday, September 17, 2009


2 whole chickens about 3 pounds each
1 cup water
1 cup dry sherry
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1 medium onion sliced
1/2 cup celery sliced
1 can cream of mushroom soup
1 pound fresh mushrooms sliced
1/4 cup butter
2 6 ounce packages long grain wild rice with seasoning
1 cup sour cream

Combine chicken, water, sherry, salt, curry powder, onion and celery in a pot. Bring to a boil, cover, reduce heat and simmer until done, about 1 hour. Remove from heat and strain broth, refrigerate chicken and broth. When chicken is cool, remove meat from bones and cut into bite size pieces. Wash mushrooms; slice and saute in butter. Save a few for garnish on top. Use broth to cook the rice. Combine cooked rice, chicken, mushrooms, soup and sour cream. Toss well and put in 9x13 casserole pan. Top with mushrooms cover and refrigerate. To heat, bake in oven for 350 for 30 minutes covered and 15 minutes uncovered.




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