Chicken & Wild Rice Casserole

Family Dinner Recipes

2 3-lb. chickens 1 c. water 1 1/2 tsp. salt 1 med. onion 1 c. sherry 1/2 tsp. curry powder 1/2 c. sliced celery 1 lb. mushrooms 2 6-oz. packages of long grain & wild rice mix 1/2 c. butter 1 can cream of mushroom soup 1 c. sour cream

Hostetler Family Recipe In deep kettle, combine chickens, water, sherry, salt, curry powder, onion, celery. Bring to a boil. Cover, simmer 1 hour. Remove from heat. Strain, chill chickens and broth separately. Remove chicken from bones, cut into bite-size pieces. Measure broth and use for cooking rice, otherwise following package directions. Combine chicken, rice, mushrooms. Blend in sour cream and soup. Bake at 350°F for 1 hour. This is a lot of work, but was my absolute favorite growing up - asked for it as my birthday dinner every year for many years running. My conundrum now is that sweet spouse is allergic to mushrooms, and I haven't yet figured out quite what to substitute. And it's a lot of casserole for just one person - imagine how many lunches in a row...zowie.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday February 28th, 2006