A rich, savory, and comforting casserole from Cathy Ousawe. Tender chicken is poached in a sherry-curry broth, which is then used to cook wild rice. The rice and chicken are combined with sautéed mushrooms, and a creamy sour cream sauce.
Author
Cathy Ousawe
Recipe
| Measurements | Ingredients |
|---|---|
| 2 (3-4 lb) | Chickens (or ~2 3/4 lbs. cooked chicken) |
| 1 cup | Water |
| 1 cup | Dry Sherry |
| 1/2 teaspoon | Salt |
| 1 tablespoon | Curry Powder |
| 1 Medium | Onion |
| 1 Package | Wild Rice (Uncle Ben’s) |
| 1/2 cup | Celery |
| 1 cup | Fresh Mushrooms |
| 3/4 cup | Butter, divided (1/4 cup and 1/4 pound) |
| 1 Can | Cream of Mushroom Soup |
| 1 cup | Sour Cream |
Instructions
- Preheat oven to 350°F.
- In a large pot, cook chicken with the water, sherry, salt, curry, onion, and celery - tightly covered - until tender.
- Remove chicken and save broth. When cool, cut chicken into bite-size pieces.
- Use the saved chicken broth to cook the rice as directed on the package, and add 1/4 pound (1/2 cup) butter to the rice.
- Slash mushrooms and saute in 1/4 cup butter.
- In a separate bowl, mix sour cream with mushroom soup and set aside.
- In a large bowl, toss the chicken, rice, sautéed mushrooms, and soup mixture.
- Put in a well-greased casserole dish.
- Bake 1 hour at 350°F. Freezes well.
Note
Serves 8
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