Chicken Mushroom And Wild Rice Casserole
Chicken and rice casserole with sautéed mushrooms and artichokes. Yummy and easy.
Steps
Melt butter over medium heat.
Saut onion , carrot , celery , and garlic in butter with curry powder until vegetables are tender.
Add the water , chicken , pepper , and poultry seasoning.
Bring to a boil.
Reduce heat to low , and simmer , covered , until chicken is tender.
Preheat oven to 350f.
Remove the chicken and vegetables to a lightly greased 2-quart casserole or baking pan , and cook rice according to package directions in the broth remaining in the skillet.
In another skillet , melt butter , and saut mushrooms and artichokes until tender.
Combine rice , mushroom / artichoke mixture , sour cream , soup , and salt with chicken / veg mixture in casserole.
Bake , covered , for 20-25 minutes.
Ingredients
butter, curry powder, onion, carrot, celery, garlic clove, water, boneless skinless chicken breasts, black pepper, poultry seasoning, wild rice mix, chicken broth, mushrooms, artichoke hearts, sour cream, cream of mushroom soup, salt