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Fifty Recipes for Fifty Years: A Celebratory Family Cookbook





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Chicken and Wild Rice Casserole


  • 2 whole broiler/fryers , 3 lb. each
  • 1 cup water
  • 1 cup dry sherry
  • 1 ½ tsp salt
  • ½ tsp curry powder
  • 1 medium onion sliced
  • ½ cup sliced celery
  • 1 lb fresh mushrooms, sliced
  • ¼ cup butter
  • 2 pkg long grain and wild rice , Uncle Ben's, 6 oz. each
  • 1 cup dairy sour cream
  • 1 can cream of mushroom soup


Simmer chicken one hour with water, sherry, salt, curry powder, onion and celery. Strain broth. Remove meat from bones. Discard skin and bones. Cut meat into bite sized pieces. Saute mushrooms in butter. Cook rice using broth and enough water to have the right amount of liquid. Combine chicken, mushrooms, rice, soup and sour cream. Bake at 350 degrees 1 hour.


chicken wild rice celery mushrooms sour cream