Name: Chicken and Wild Rice Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Bone-in chicken breast halves, with skin - 3 pounds; Onion, sliced - 1; Chopped celery - 1 cup; Water, or more as needed - 1 cup; Dry white wine - 1 cup; Salt - 1 ½ teaspoons; Curry powder - 1 teaspoon; Long grain and wild rice mix - 2 (6 ounce) packages; Butter - 2 tablespoons; Sliced mushrooms, drained - 1 (16 ounce) can; Condensed cream of mushroom soup - 1 (10.5 ounce) can; Sour cream - 1 cup

Ingredients for - Chicken and Wild Rice Casserole

1. Bone-in chicken breast halves, with skin 3 pounds

2. Onion, sliced 1

3. Chopped celery 1 cup

4. Water, or more as needed 1 cup

5. Dry white wine 1 cup

6. Salt 1 ½ teaspoons

7. Curry powder 1 teaspoon

8. Long grain and wild rice mix 2 (6 ounce) packages

9. Butter 2 tablespoons

10. Sliced mushrooms, drained 1 (16 ounce) can

11. Condensed cream of mushroom soup 1 (10.5 ounce) can

12. Sour cream 1 cup

How to cook deliciously - Chicken and Wild Rice Casserole

1 . Stage

Place chicken breasts in a large pot. Add onion, celery, water, wine, salt, and curry powder; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Remove from heat and strain, reserving broth. Allow chicken to cool enough to handle. Remove meat from bones and cut into bite-sized pieces; set aside.

2 . Stage

Combine reserved broth with water as needed to measure 4 1/4 cups. Pour into a medium saucepan and add butter; stir well. Bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

4 . Stage

Combine cooked chicken, cooked rice, and mushrooms in a large bowl. Stir in condensed soup and sour cream. Spoon into the prepared baking dish.

5 . Stage

Bake in the preheated oven until hot and bubbly, about 1 hour.