Easy Chicken and Wild Rice Casserole
Place chicken in a deep pot and cover with water; add sherry, onion, celery, salt, and curry powder. Bring liquid to a boil, cover pot, reduce heat to medium-low, and simmer until chicken is no longer pink near the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).Advertisement
Strain broth from chicken mixture into a bowl and transfer chicken to a work surface to cool until easily handled. Pull meat from the bones and cut into bite-size pieces. Discard bones, onion, and celery.
Heat butter in a skillet over medium-high heat; saute mushrooms until golden brown, about 10 minutes.
Bring reserved chicken broth and wild rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C).
Combine chicken, rice, and about 1/2 of the mushrooms in a 4-quart casserole dish. Mix mushroom soup and sour cream together in a bowl and stir into chicken-rice mixture. Arrange remaining mushrooms in a circle on top of the casserole.
Bake in the preheated oven until bubbling, about 1 hour.
A shortcut may be to buy rotisserie chickens already cooked and make rice with store-bought chicken stock and dry sherry to equal liquid needed for package directions.
The nutrition data for this recipe includes the full amount for the broth. The actual amount of the broth consumed will vary.