Chicken and Wild Rice Casserole

 Chicken and Wild Rice Casserole

- Michelle Pankratz & Marj Barge

3 lb chicken

1 1/2 c water

1/2 c dry sherry

3/4 t salt

1/4 t curry powder

1 small onion

1/4 c sliced celery

1/2 lb fresh mushrooms

1/4 c butter, melted

1 (6-oz) pkg long grained wild rice (1 cup)

1 c sour cream

1 c cream of mushroom soup

Place chicken in a deep kettle. Add water, sherry, salt, curry, onion, and celery. Bring to a boil covered tightly. Reduce heat and simmer 1 hour. Remove chicken from bones. Save liquid to make rice according to the package. Add water to liquid if needed. Combine chicken, rice, and mushrooms in a casserole dish. Blend soup, butter, and sour cream. Add to chicken mixture. Bake covered at 350 degrees F for one hour. Toasted almonds may be added to the top of the casserole.