Chicken Rice Casserole Recipe

Name: Chicken Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 6 lb. cut up chicken; 2 c. water; 1 c. dry sherry; 1/2 tsp. salt; 1/2 tsp. curry powder; 1 c. chopped onion; 1/2 c. chopped celery; 2 (6 oz.) pkg. long grain and wild rice; 1 (4 oz.) can chopped mushrooms; 1 c. sour cream; 1 can mushroom soup; 1/2 c. sliced almonds; paprika

Servings: persons

5 to 6 lb. cut up chicken
2 c. water
1 c. dry sherry
1/2 tsp. salt
1/2 tsp. curry powder
1 c. chopped onion
1/2 c. chopped celery
2 (6 oz.) pkg. long grain and wild rice
1 (4 oz.) can chopped mushrooms
1 c. sour cream
1 can mushroom soup
1/2 c. sliced almonds
paprika

1
In a large pot, bring water, sherry, salt, curry powder, onion and celery to a boil.
2
Add chicken and cook until chicken is tender.
3
Remove chicken.
4
Reserve broth.
5
Remove chicken from bone and cut into bite-size pieces.
6
Cook rice according to package directions, using reserved broth instead of water and butter. Combine chicken, cooked rice, mushroom pieces, sour cream and mushroom soup.
7
Pour into 9 x 13-inch baking dish.
8
Top with almonds and sprinkle with paprika.
9
Cover and bake at 350u00b0 for 1 hour.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 to 6 lb. cut up chicken, 2 c. water, 1 c. dry sherry, 1/2 tsp. salt, and more.

Yes, Chicken Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Rice Casserole

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