Chicken and Wild Rice Casserole

This creamy chicken and wild rice casserole with cream of mushroom soup is an elegant dish perfect for entertaining.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 20 mins
• Total Time: 2 hr 50 mins
• Calories: 385 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 2

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.

Step 3

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.

Step 4

Combine cooked chicken, cooked rice, and mushrooms in a large bowl. Stir in condensed soup and sour cream. Spoon into the prepared baking dish.

Step 5

Bake in the preheated oven until hot and bubbly, about 1 hour.