easy chicken and wild rice casserole

Ingredients

• Servings: 20
• 2 (3 pound) fryer chickens
• water to cover
• 1 cup dry
• 1 onion, sliced
• 1/2 cup sliced celery
• 1 1/2 teaspoons salt
• 1/2 teaspoon curry powder
• 1/2 cup butter
• 1 pound fresh mushrooms
• 2 (16 ounce) packages long grain and wild rice mix
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place chicken in a deep pot and cover with water; add , onion, celery, salt, and curry powder. bring liquid to a boil, cover pot, reduce heat to medium-low, and simmer until chicken is no longer pink near the bone, about 1 hour. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).
• strain broth from chicken mixture into a bowl and transfer chicken to a work surface to cool until easily handled. pull meat from the bones and cut into bite-size pieces. discard bones, onion, and celery.
• heat butter in a skillet over medium-high heat; saute mushrooms until golden brown, about 10 minutes.
• bring reserved chicken broth and wild rice to a boil in a large saucepan. reduce heat to medium-low, cover, and simmer until rice is tender, about 45 minutes. drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
• preheat oven to 350 degrees f (175 degrees c).
• combine chicken, rice, and about 1/2 of the mushrooms in a 4-quart casserole dish. mix mushroom soup and sour cream together in a bowl and stir into chicken-rice mixture. arrange remaining mushrooms in a circle on top of the casserole.
• bake in the preheated oven until bubbling, about 1 hour.