Chicken and Wild Rice Casserole
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Ingredients
| 4 | whole chicken breasts | | 1 | whole chicken | | 1 cup | water | | 1/2 cup | celery, chopped | | 1 | sm. onion, chopped | | 1-1/2 tsp. | salt | | 1 box (6 oz.) | Uncle Ben's Wild Rice and Long Grain Rice | | 1 lb. | fresh mushrooms | | 1/2 cup | butter | | 1 cup | sour cream | | 1 can (10 oz.) | cream of mushroom soup | | 1 cup | dry sherry | | Slivered almonds |
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Instructions
Bring chicken and first 5 ingredients to a boil; cover and simmer for 1 hour. Skin bone and cut chicken into bite size pieces. Strain liquid and use this instead of water to cook the rice. Saute mushrooms in butter and mix with soup and sour cream. Add rice and chicken. Put in a 3 quart casserole and sprinkle with almonds. Bake at 350°F for 1 hour.
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