Chicken and Wild Rice Casserole



8 to 10 servings



4 whole chicken breasts
1 whole chicken
1 cup water
1/2 cup celery, chopped
1 sm. onion, chopped
1-1/2 tsp. salt
1 box (6 oz.) Uncle Ben's Wild Rice and Long Grain Rice
1 lb. fresh mushrooms
1/2 cup butter
1 cup sour cream
1 can (10 oz.) cream of mushroom soup
1 cup dry sherry
Slivered almonds


Bring chicken and first 5 ingredients to a boil; cover and simmer for 1 hour. Skin bone and cut chicken into bite size pieces. Strain liquid and use this instead of water to cook the rice. Saute mushrooms in butter and mix with soup and sour cream. Add rice and chicken. Put in a 3 quart casserole and sprinkle with almonds. Bake at 350°F for 1 hour.

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