Prep Time::30 mins
Cook Time:: 2 hrs 20 mins
Total Time:: 2 hrs 50 mins
Servings::10
Ingredients
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3 pounds bone-in chicken breast halves, with skin
1 onion, sliced
1 cup chopped celery
1 cup water, or more as needed
1 cup dry white wine
1 ½ teaspoons salt
1 teaspoon curry powder
2 (6 ounce) packages long grain and wild rice mix
2 tablespoons butter
1 (16 ounce) can sliced mushrooms, drained
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup sour cream
Directions
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.
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.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Combine cooked chicken, cooked rice, and mushrooms in a large bowl. Stir in condensed soup and sour cream. Spoon into the prepared baking dish.
Bake in the preheated oven until hot and bubbly, about 1 hour.
Tips
If the casserole is made ahead of time and refrigerated, let it stand at room temperature for 30 minutes before baking.