• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Chicken & Wild Rice

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 4 (3-lb) chickens; cut up
  • 2 c Water
  • 2 c Dry sherry
  • 3 ts Salt
  • 1 ts Curry powder
  • 2 md Onions; sliced
  • 1 c Chopped celery
  • 2 lb Fresh mushrooms
  • 1/2 c Butter
  • 4 pk (6-oz) wild & long-grain
  • -rice
  • 2 c Sour cream
  • 1/2 c Chopped onion
  • 1/2 c Diced celery
  • 2 cn Undiluted mushroom soup


Place chicken in large pot with water, sherry, salt, curry, onion & celery.
Bring to boil, cover tight & simmer 1 hour. Remove from heat. Drain
chicken; strain & remove broth. Use broth for cooking liquid for rice (3
cups broth to 1 cup water) following package directions. Stir in additional
onion & celery, cook as directed for firm rice. Discard chicken skins,
remove meat from bone, cut in bite-size pieces. Wash & dry mushrooms. Slice
all but 8 mushrooms & sauce in butter until golden. Drain & set aside. When
rice is cooked, fluff with fork & allow to cool completely. Mix sour cream
& soup. When rice is cool, add to chicken & mushrooms in large bowl. Gently
mix, then fold in sour cream mixture. Spoon into 4-qt casserole & decorate
top with reserved mushrooms. May be frozen until needed. Bake at 350 for 1
hour (15 min more if frozen). 10-12.


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