Chicken and rice casserole |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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The sherry and curry powder used in this casserole give a distinct flavor. My aunt has made this for years. I have no idea where it originated, but its worth the effort. Ingredients:
2 cups chicken (3 pounds) |
1 1/2 cups sherry wine |
1 1/2 cups water |
1 1/2 teaspoons salt |
1/2 teaspoon curry |
1 onion |
1/2 cup celery (chopped) |
1/2 cup butter |
1 lb fresh mushrooms, sliced |
1 can cream of mushroom soup |
1 cup sour cream |
Directions:
1. boil chicken with sherry, water, salt, onion, celery,& curry powder for 1 hour.
2. Then cool.
3. Bone chicken and cut into 1 pieces.
4. Saute your sliced mushrooms iwth 1/2 cup butter.
5. Cook 16 ounces wild long grain rice in chicken and wine broth.
6. **Allowbroth to come to rolling boil, then cover and let simmer 15 minutes on low heat with lid tightly closed.
7. Fluff with fork when rice is.
8. When the rice has finished cooking mix chicken, mushrooms, 1 cup sour cream and 1 can of cream of mushroom soup into the rice.
9. BAke 350* until bubbly Feeds lots, reheats well from freezer or fridge.
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