A terrific recipe from a family cookbook. It's great when you make it, but it's even better the next day!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • 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).

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  • 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.

Cook's Note:

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.

Editor's Note:

The nutrition data for this recipe includes the full amount for the broth. The actual amount of the broth consumed will vary.

Nutrition Facts

539 calories; 33.7 g total fat; 66 mg cholesterol; 1096 mg sodium. 40.3 g carbohydrates; 17.4 g protein; Full Nutrition