Cathy Ousawe’s Curried Chicken & Wild Rice Casserole
📜 Collection: General Archive | ✍️ Attribution: Cathy Ousawe | 📂 Category: Entrees A rich, savory, and comforting casserole from Cathy Ousawe. Tender chicken is poached in a sherry-curry broth, then baked with wild rice, sautéed mushrooms, and a creamy sour cream sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 30 mins | None | 8 Servings |
🔪 Key Equipment
- Large pot
- Casserole dish
- Skillet
- Mixing bowls
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 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
Step 1: Poach the Chicken
- Preheat oven to 350°F. Well-grease a casserole dish.
- In a large pot, combine 2 (3-4 lb) chickens, 1 cup water, 1 cup dry sherry, 1/2 teaspoon salt, 1 tablespoon curry powder, 1 medium onion, and 1/2 cup celery. Cover tightly and cook until the chicken is tender and cooked through.
- Remove the chicken from the pot and set aside to cool. Save the broth.
- Once cool, cut the chicken into bite-size pieces.
Step 2: Cook the Rice and Mushrooms
- Use the reserved chicken broth to cook 1 package wild rice according to the package directions. When done, stir in 1/2 cup butter (1/4 pound) until melted and rich.
- While the rice cooks, slash 1 cup fresh mushrooms and sauté them in the remaining 1/4 cup butter until tender and lightly browned.
Step 3: Assemble and Bake
- In a small bowl, mix 1 cup sour cream with 1 can cream of mushroom soup until smooth.
- In a large bowl, toss the bite-size chicken, the cooked wild rice, the sautéed mushrooms, and the soup/sour cream mixture until thoroughly combined.
- Pour the mixture into the well-greased casserole dish.
- Bake at 350°F for 1 hour until bubbling and golden brown on top.
💡 Make-Ahead & Storage: This dish freezes exceptionally well. Assemble the casserole fully, cover tightly, and freeze; bake from thawed, adding 10-15 minutes to the baking time if cold.
Original Recipe Scan
