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Chicken Wild Rice Casserole Recipe

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This recipe for Chicken Wild Rice Casserole is from The Kirkland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole broiler-fryer chickens, 3 # each OR cooked diced chicken meat
1 Cup water (for cooking chicken)
1 Cup dry sherry (for cooking chicken)
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1 medium onion, sliced
1/2 Cup sliced celery
1 # fresh mushrooms
1/4 Cup butter
2 pkg (6 oz each) long grain wild rice w/ seasonings
1 Cup sour cream
1 can (10.5 oz) condensed cream of mushroom soup
Directions:
Directions:
Place chickens in a deep kettle with water, sherry, onion, celery and spices. Bring to a boil, cover tightly. Reduce heat, simmer 1 hour.
Remove from heat; strain broth. Refrigerate chicken and broth.
When chicken is cool, remove meat from bones and discard bones & skin.
Cut chicken into bite size pieces.
(If using precooked chicken in place of whole chickens, just saute onion & celery, add spices)
Saute mushrooms in butter until golden brown.
Use chicken broth as part of the liquid for cooking the rice, following directions for firm rice.
Combine chicken rice and mushrooms in a 3 1/2-4 qt. casserole.
Blend sour cream with undiluted soup, toss together with chicken mixture.
Arrange mushrooms on top of casserole, cover.
Bake in a 350º F. oven for 1 hour.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 1/2 hours

 

 

 

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