Oh my was this goooooood. Everyone had two helpings and there were barely any leftovers left. It’s not often I find new dishes that are that big of a hit in my house. So I will not be loosing this recipe and since it was such a success I thought I would share it you all. Now I got the recipe from Allrecipes.com but I changed it around a bit so if you want the original version just click on the link above.
Chicken & Wild Rice Casserole
4 chicken breasts
1/2 dry white wine
1 tsp curry powder
1 onion sliced
2 (6oz) packages of long grain & wild rice mix
1 1/2 cups chopped mushrooms
1 cup sour cream
1 can of cream of mushroom soup
1/2 cup of Parmesan Cheese
Place the chicken breasts in a crockpot and cook on low for five hours. After five hours, take the chicken out and set aside. Strain the fat and save the chicken broth.
Once the fat is strained add back in your chicken, curry, your wine and your onions. Cook for one more hour.
Start your rice. Substitute how ever much broth you have for the water the rice calls for. So if you have 1 cup of broth and you need three cups of water only use two cups of water.
Now you get to shred the chicken. The GREAT thing about a crock pot is that the chicken will be so tender it will be really easy to shred.
Preheat oven to 350 degrees
In a large mixing bowl mix the sour cream and soup. Then add in the chicken with onion mixture and when your rice is finished add that in. Add in remaining dry ingredients (onion & garlic powder & cayenne pepper). And lastly your Parmesan cheese. Give it a really good stir.
Once everything is completely mixed pour into a prepared baking dish. Put in the oven and cook for one hour.
I completely forgot to take a picture before it was devoured by my family. Can you tell it was a hit here LOL