Chicken and Wild Rice Casserole

Ingredients

• 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
• 1.5 teaspoons salt
• 1 teaspoon curry powder
• 2 packages long grain and wild rice mix , 6 ounce
• 2 tablespoons butter
• 1 can sliced mushrooms , 16 ounce
• 1 can condensed cream of mushroom soup , 10.5 ounce
• 1 cup sour cream

Instructions

1. 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. 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. 3

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

4. 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. 5

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