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.
|Nutritional Guidelines (per serving)|
|Total Fat||78 g|
|Saturated Fat||30 g|
|Unsaturated Fat||27 g|
|Dietary Fiber||2 g|