Chicken Mushroom And Wild Rice Casserole

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons butter
• 1/4 teaspoon curry powder
• 1/2 onion, halved
• 1/4 cup carrot, chopped (1/2 carrot)
• 1/2 cup celery, sliced (1 1/2 stalks)
• 1 garlic clove, minced
• 1/2 cup water
• 1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs skinless boneless turkey breasts, cut into bite-sized pieces
• 1/8 teaspoon black pepper
• 1/4 teaspoon poultry seasoning
• 1 (6 1/4 ounce) package wild rice mix (such as uncle ben's long grain and wild rice blend)
• 1 cup chicken broth (approx.)
• 2 1/2 tablespoons butter
• 1 (4 ounce) can mushrooms, sliced
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1 cup sour cream
• 8 ounces cream of mushroom soup (3/4 can)
• 1/4 teaspoon salt (or to taste)

Recipe

• 1 melt butter over medium heat; sauté onion, carrot, celery, and garlic in butter with curry powder until vegetables are tender (3-5 minutes).
• 2 add the water, chicken, pepper, and poultry seasoning; bring to a boil.
• 3 reduce heat to low, and simmer, covered, until chicken is tender (40 minutes).
• 4 preheat oven to 350°f.
• 5 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 (subbing broth for the water called for in the package directions; you'll need to add a cup or so of broth or water to get to the amount listed) (25 minutes).
• 6 in another skillet, melt butter, and sauté mushrooms and artichokes until tender (10 minutes).
• 7 combine rice, mushroom/artichoke mixture, sour cream, soup, and salt with chicken/veg mixture in casserole.
• 8 bake, covered, for 20-25 minutes.