|Nutritional Guidelines (per serving)|
|Servings: 8 servings chicken casserole|
|Amount per serving|
|% Daily Value*|
|Total Fat 78g||100%|
|Saturated Fat 30g||150%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy curried chicken and wild rice casserole makes a great weekday meal. It's a fix-ahead dish that can be baked or reheated when ready that gets a pleasant tang from sour cream. It's designed to be made with freshly cooked chicken breasts but leftover diced cooked chicken breasts also work well. Just start with step 5 below.
- 6 chicken breast halves, bone-in
- 1 1/2 cups water
- 1/2 cup dry white wine or sherry
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1/2 teaspoon curry powder
- 1 medium quartered and sliced onion
- 2 sliced ribs celery
- 4 tablespoons butter
- 12 ounces sliced mushrooms
- 1 (6-ounce) package long grain and wild rice
- 1 cup sour cream
- 1 (10 3/4-ounce) undiluted can cream of chicken soup or cream of mushroom soup
Place chicken breast halves in a large saucepan or sauté pan with water, wine, salt, pepper, curry powder, onion, and celery.
Bring to a boil, reduce heat, cover and simmer for 25 to 35 minutes, or until the chicken is cooked through.
Remove from heat and strain the broth into a bowl, reserving it.
When the chicken breasts are cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces.
Heat oven to 350 F.
In a large skillet over medium-low heat, melt butter and add mushrooms and sauté until lightly browned.
Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.
Combine bite-size pieces of chicken, sautéed mushrooms, and rice in a large 3-quart casserole.
In a small bowl, mix together sour cream and soup. Combine with chicken-and-rice mixture until thoroughly incorporated. Top with the slivered almonds.
Cover with lid or foil and bake for 45 minutes.
Uncover and bake for 15 minutes longer. Serve hot with a green salad and optional bread.