Chicken and Wild Rice Casserole with Almonds
- 6 chicken breast halves
- 1 1/2 C. water
- 1/2 C. dry white wine
- 1 1/2 tsp. salt
- one 6-oz. package long grain wild rice
- 1 C. sour cream
- one 11-oz. cream of chicken soup or cream of mushroom soup
- 1/2 C. slivered blanched almonds
- 1/8 tsp. pepper
- 1/2 tsp. curry powder
- 1 medium onion, quartered and sliced
- 2 stalks celery, sliced
- 12 oz. mushrooms, sliced
- 4 Tbs. butter
Put chicken in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer for 1 hour. Remove from heat and strain, but save the broth. When cool, remove meat from bones, discarding skin. Cut into bite-size chunks.
Heat butter in a large skillet and saute mushrooms until browned. Cook rice mixture with seasonings according to package directions, using broth as part of the liquid for cooking the rice.
Combine chicken, mushrooms, and rice in a large casserole dish. Combine sour cream and mushroom soup, and mix with chicken and rice mixture. Top with almonds. Cover and bake at 350° for 45 minutes. Uncover and bake for 15 more minutes.