Chicken and Wild Rice Casserole
2 (3-pound) fryers (I use leg quarters; the dark meat makes a more moist dish.)
1 cup water
1 cup dry sherry
1/2 tsp. curry
1/2 cup celery, sliced
1 1/2 tsp. salt
1 medium onion sliced
12 ounces long grain and wild rice mix (I use Uncle Ben's.)
Reserved chicken broth plus enough water to cook rice according to package directions
1 cup sour cream
1 can cream of mushroom soup
1 8-oz. can sliced mushrooms
Place ingredients in a deep kettle. Simmer 1 hour. Take chicken out and refrigerate. Strain broth; cool and skim fat from top. Cut cooled chicken into small pieces.
Cook rice in broth and water. Combine all ingredients. Place in 9x13 baking dish. Refrigerate. When ready to use, bake 1 hour at 350°F.
Hint: This casserole is best when made a day ahead. It also freezes well.
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