Chicken Wild Rice Casserole

 

 

Ingredients:

• 6 chicken breast halves
• 1 1/2 cups water
• 1/2 cup dry white wine or sherry
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 teaspoon curry powder
• 1 medium onion, quartered and sliced
• 2 ribs celery, sliced
• 12 ounces sliced mushrooms
• 4 tablespoons butter
• 1 package (6 ounces) uncle Ben's Long Grain and Wild Rice
• 1 cup sour cream
• 1 can (10 3/4 ounces) cream of checken soup or cream of mushroom soup, undiluted
• 1/2 cup slivered blanched almonds

Preparation:

Put chicken Breast Halves in a larg skillet with water, wine, salt, pepper, curry powder, onion and celery. Cover and simmer for an hour. Remove from heat and strain into a bowl; reserve the broth and set aside. When cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces.

Heat butter in a large skillet over medium low geat; saute mushrooms until lightly browned.

Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.

Combine chicken, mushrooms and rice in a large 3-quart casserole. Combine sour cream and soup; blend into  chicken and rice mixture. Top with the slivered almonds. Cover with lid or foil and bake at 350* for 45 minutes. Uncover and bake for 15 minutes longer.

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