About this recipe:This is a wonderfully creamy chicken, wild rice and mushroom bake. Serve with a side of green veg. That's all you need. If the mixture is made ahead and refrigerated before baking, let stand at room temperature for 30 minutes, then bake.
1.25kg bone-in chicken breast, with skin
225ml dry white wine
1 1/2 teaspoons salt
1 teaspoon curry powder
1 onion, sliced
4 sticks celery, chopped
340g long grain and wild rice mix
1 (300g) tin chopped mushrooms, drained
250ml soured cream
1 (295g) tin condensed cream of mushroom soup
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Place chicken breasts in a large pan with water, wine, salt, curry powder, onion and celery. Cover, and bring to the boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving stock), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces.
Prepare the rice mix according to packet directions. Replace the specified amount of liquid with the same amount of the reserved stock.
Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
In a large bowl combine the chicken, rice and mushrooms. Blend in the soured cream and soup. Spoon into the prepared baking dish.