A creamy chicken and wild rice casserole with cream of mushroom soup. This elegant, tasty recipe may be made in advance and baked right before company arrives. It's a real family favorite. Serve with French-style green beans or broccoli, fruit salad, and French bread.
Ingredients
- bone-in chicken breast halves, with skin: 3 pound
- onion: 1 piece (sliced)
- celery: 1 cup (chopped)
- water: 1 cup (or more if needed)
- dry white wine: 1 cup
- ½ teaspoons salt: 1 piece
- curry powder: 1 tsp
- long grain and wild rice mix: 2 packages (6 ounce packages)
- butter: 2 Tbsp
- mushrooms: 1 can (16 ounce can, drained, sliced)
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- sour cream: 1 cup
Metric Conversion
Stages of cooking
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Place chicken breasts in a large pot. Add onion, celery, water, wine, salt, and curry powder; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Remove from heat and strain, reserving broth. Allow chicken to cool enough to handle. Remove meat from bones and cut into bite-sized pieces; set aside.
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Combine reserved broth with water as needed to measure 4 1/4 cups. Pour into a medium saucepan and add butter; stir well. Bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat.
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Combine cooked chicken, cooked rice, and mushrooms in a large bowl. Stir in condensed soup and sour cream. Spoon into the prepared baking dish.
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Bake in the preheated oven until hot and bubbly, about 1 hour.
