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Chicken and Wild Rice Casserole

SUBMITTED BY: KITKATY PHOTO BY: MJJK

"A creamy chicken, wild rice, and mushroom casserole. This elegant, tasty recipe may be made in advance and baked right before company arrives! It's a real family favorite! Serve with French-style green beans or broccoli, fruit salad and French bread. That's all you need."

RECIPE RATING:

Read Reviews (43)

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PREP TIME	30 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 pounds bone-in chicken breast halves, with skin
1 cup water
1 cup dry white wine
1 1/2 teaspoons salt
1 teaspoon curry powder
1 onion, sliced
1 cup chopped celery
2 (6 ounce) packages long grain and wild rice mix
1 (16 ounce) can sliced mushrooms, drained
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup

DIRECTIONS

Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces.
Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.
Bake at 350 degrees F (175 degrees C) for 1 hour.

FOOTNOTE

If the mixture is refrigerated before baking, let stand at room temperature for 30 minutes, then bake.

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REVIEWS

Reviewed on May 19, 2003 by Kathleen

I thought this was pretty good...I used boneless breasts, and cannot figure out how you could... MORE

Reviewed on Oct. 3, 2006 by AES

We love this recipe and we make it at least once or twice a month! We leave out the white... MORE

Reviewed on May 19, 2003 by AJAYMC

Somewhat mixed reviews on this one. I ate the casserole immediately after it was finished and... MORE

Reviewed on Feb. 15, 2004 by Lora

I have been making this recipe for years and even sell it to people as a frozen casserole. I... MORE

Reviewed on Sep. 23, 2007 by MJJK

Full Review

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.

MJJK
Sep. 23, 2007

Sorry, but I agree with DREAMERSG04 and Kathleen. This dish would make so much more sense separated on the plate as a poached chicken breast, some sauteed mushrooms, some fresh celery, and some rice made with the curry/celery/chicken stock. Sour cream on the side, a soup of your choice as a starter. It certainly needs more stock/liquid--the texture of the dish straight out of the oven was poor (dry and crusted on top). I also used less of the seasoning package and it still was quite salty. The taste was good to quite good, but the presentation was poor. You couldn't quite tell what the dish was and the yellow cast from the curry gave it a kind of unhealthy yellow/grey cast. I did all the preparation the day before and the baking the next day as I ran out of time. Certainly most suitable for your family at home, but I wouldn't take it to a party. Update: Sept 12, 07: great news! I tried it as a 'skillet' dinner-- saute sliced onions on medium in a skillet and start rice in a saucepan. Add small, cubed chicken pieces to skillet and cover with lid to keep the juices in. Add curry powder and celery (if using), white wine (if using) and stir often. When the rice is almost done add the mushrooms, can of condensed soup, and sour cream to skillet. Turn the rice into the skillet and gently stir to combine. Simmer about 10 minutes or until desired consistancy. Looks awesome, tastes awesome and took only 45 minutes from start to finish. 10 out of 10!!

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4 users found this review helpful

Sorry, but I agree with DREAMERSG04 and Kathleen. This dish would make so much more sense... MORE

Reviewed on Nov. 8, 2003 by pteclaire

Very good. Chicken thighs can be used in place of chicken breasts MORE

Reviewed on Feb. 17, 2003 by EVELYN MEYER

Very tasty dish. Braising the chicken in wine and celery gave it an excellent flavor and kept... MORE

Reviewed on Jun. 24, 2005 by Julie1271

I made some changes: I browned some cubed chicken breast with onion and fresh garlic. Then I... MORE

Reviewed on Jul. 29, 2004 by INDIGO1

This was great. A bit labor intensive, but easy enough. Instead of the canned mushrooms, I... MORE

Reviewed on Aug. 16, 2003 by MBROUNTY

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