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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken & Wild Rice Casserole Recipe

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This recipe for Chicken & Wild Rice Casserole is from Chosun Cuisine, 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:  
6-8 chicken breasts, bone-in or boneless, skinless
2 c. water
2 bottles cooking sherry
1 1/2 tsp. salt, optional
1 1/2 tsp. curry powder
1 med. onion, chopped
1/2 c. celery, chopped, about 4 stalks
4 (6 oz.) pkgs. Uncle Ben's long grain wild rice
8 c. reserved chicken stock
1 lb. mushrooms
1/4 c. olive oil
2 c. sour cream
2 cans cream of mushroom soup
Directions:
Directions:
Put chicken in large stock pot. Add water, cooking sherry, salt, curry powder, onion and celery. Bring to a boil, cover tightly and reduce heat. Simmer 1 hour or until tender. When cool enough to handle, remove chicken and drain liquid. Throw out celery and onions. Reserve stock. Cut chicken into bite size pieces. Cook wild rice according to package directions using measured reserved stock instead of water and butter. Wash 1 lb. mushrooms, slice and saute in olive oil. Combine sour cream and soup. Add mushrooms, rice and cooked chicken. Place this mixture in 2-3 casserole dishes. Cover with foil. At this point you can freeze the dishes, put them in the refrigerator to bake in the next 24-48 hours or cook immediately. Bake covered at 350ºF for 1 hour.

 

 

 

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