Chicken-wild Rice Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 4 | up to | |
| 6 | Chicken breast halves | |
| 1 | c | Water |
| 1 | c | Sherry |
| 1 1/2 | t | Salt |
| Pepper to taste | ||
| 1/2 | t | Curry powder |
| 1 | Onion, sliced | |
| 2 | Ribs celery, sliced | |
| 12 | oz | Fresh mushrooms, sliced |
| 1/2 | Stick butter | |
| 1 | 6-oz Uncle Ben's long | |
| grain and wild rice with | ||
| seasonings | ||
| 1 | c | Sour cream |
| 1 | 10.75-oz cream of chicken | |
| soup | ||
| 1/2 | c | Slivered almonds |
INSTRUCTIONS
Boil chicken in water seasoned with sherry, salt, pepper, curry powder, onion and celery, Cover and bring to a boil. Reduce heat and simmer for at least 1 hour. Remove from heat and strain, reserving broth. Bone and skin the chicken breasts and cut meat into bite-sized pieces. Saut mushrooms in butter. Cook rice according to the directions on the package, using the reserved broth as part of the liquid for cooking rice. Combine chicken, mushrooms and rice in a 3 quart casserole. Add sour cream and cream of chicken soup. Mix well. Top with slivered almonds. Bake, covered, for 1 hour at 350ø. Uncover for the last 15 minutes of cooking. Yield: 8 to 10 servings. BETH JACKSON (MRS. DOUGLAS W.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 422
Calories From Fat: 236
Total Fat: 26.9g
Cholesterol: 86.9mg
Sodium: 2236.5mg
Potassium: 667.7mg
Carbohydrates: 13.6g
Fiber: 1.8g
Sugar: 3.5g
Protein: 24.6g