CookPal AI
Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole

Cost $20, save $15

Source: Recommended by CookPal

  • 140 Min
  • 10 Servings
  • $20

INGREDIENTS

  • Meat

    • 🍗 3 pounds bone-in chicken breast halves, with skin

  • Vegetables

    • 🧅 1 onion, sliced
    • 1 cup chopped celery

  • Liquid

    • 💧 1 cup water, or more as needed
    • 🍷 1 cup dry white wine

  • Spices

    • 🧂 1 ½ teaspoons salt
    • 1 teaspoon curry powder

  • Rice

    • 🍚 2 (6 ounce) packages long grain and wild rice mix

  • Dairy

    • 🧈 2 tablespoons butter
    • 1 cup sour cream

  • Canned Goods

    • 1 (16 ounce) can sliced mushrooms, drained
    • 1 (10.5 ounce) can condensed cream of mushroom soup

STEPS

1

Place chicken breasts in a large pot. Add onion, celery, water, wine, salt, and curry powder; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Remove from heat and strain, reserving broth. Allow chicken to cool enough to handle. Remove meat from bones and cut into bite-sized pieces; set aside.

2

Combine reserved broth with water as needed to measure 4 1/4 cups. Pour into a medium saucepan and add butter; stir well. Bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat.

3

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

4

Combine cooked chicken, cooked rice, and mushrooms in a large bowl. Stir in condensed soup and sour cream. Spoon into the prepared baking dish.

5

Bake in the preheated oven until hot and bubbly, about 1 hour.

NUTRIENTS

Per 1 serving

🔥

385

Calories

  • 34
    Protein
  • 34
    Carbs
  • 10
    Fats

💡 You can make this casserole ahead of time and refrigerate it until you're ready to bake.Serve with French-style green beans, broccoli, fruit salad, and French bread for a complete meal.For a lighter option, use low-fat sour cream and reduced-sodium mushroom soup.