Chicken and Wild Rice Casserole

Name: Chicken and Wild Rice Casserole
Total time: 170
Yield: 10
Ingredients: 3 pounds bone-in chicken breast halves, with skin; 1 onion, sliced; 1 cup chopped celery; 1 cup water, or more as needed; 1 cup dry white wine; 1.5 teaspoons salt; 1 teaspoon curry powder; 2 (6 ounce) packages long grain and wild rice mix; 2 tablespoons butter; 1 (16 ounce) can sliced mushrooms, drained; 1 (10.5 ounce) can condensed cream of mushroom soup; 1 cup sour cream

Recipe by Katherine Denning from allrecipes.com

Dinner 3 Hr. 50 Mins.

Ingredients

10 servings

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3 pounds bone-in chicken breast halves, with skin
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1 onion, sliced
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1 cup chopped celery
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1 cup water, or more as needed
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1 cup dry white wine
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1.5 teaspoons salt

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1 teaspoon curry powder
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2 (6 ounce) packages long grain and wild rice mix
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2 tablespoons butter
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1 (16 ounce) can sliced mushrooms, drained
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1 (10.5 ounce) can condensed cream of mushroom soup
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1 cup sour cream

Instructions

Place chicken breasts in a large pot. Add onion, celery, water, wine, salt, and curry powder; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Remove from heat and strain, reserving broth. Allow chicken to cool enough to handle. Remove meat from bones and cut into bite-sized pieces; set aside.
Combine reserved broth with water as needed to measure 4 1/4 cups. Pour into a medium saucepan and add butter; stir well. Bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Combine cooked chicken, cooked rice, and mushrooms in a large bowl. Stir in condensed soup and sour cream. Spoon into the prepared baking dish.
Bake in the preheated oven until hot and bubbly, about 1 hour.