Ingredients:
3 lbs chicken breast halves
1 can cream of mushroom soup, 10.75 oz
1 cup water
1 cup sour cream
1 cup cooking white wine
1 can sliced mushrooms, 16 oz,drained
1/2 teaspoon salt
1 teaspoon curry powder
1 cup chopped celery
1 medium onions, sliced
2 (6 ounce) packages long grain and wild rice blend
Directions:
Mix water, onion, celery, wine, salt, and curry powder in large saucepan.
Add chicken breasts.
Cover and bring to a boil.
Turn down heat and simmer for one hour.
Remove from heat and strain.
Reserve broth.
Place chicken in fridge to cool.
Cut chicken into bite-size pieces.
Prepare the rice according to package directions, replacing water with reserved broth.
Preheat oven to 350 degrees.
Mix chicken, mushrooms, and rice in bowl.
Blend in soup and sour cream.
Mix well.
Lightly grease or spray a 9 x 13 baking dish.
Spoon mixture into dish.
Cook for one hour.
NOTE: If mixture is chilled before cooking, allow to stand at room temp for 30 mins before baking.
Servings: 6
Time preparation: 85 min.
Time total: 145 min.