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.
We love this recipe and we make it at least once or twice a month! We leave out the white wine, curry powder, and celery for the simple reason that we never have any of those ingredients on hand. I usually cook my wild rice in chicken broth instead of water and it makes the flavor go up 10 notches! I've even used fat-free sour cream and 98% fat-free cream of mushroom soup and cannot tell a difference! - 03 Oct 2006 (Review from Allrecipes US | Canada)
I have been making this recipe for years and even sell it to people as a frozen casserole. I use twice as much chicken though and use 1 pound of fresh, sliced and sauted in 3 T of butter mushrooms. I can freeze 2 STUFFED 8 x 8 aluminum pans or 1 STUFFED 9 x 13 pan. IT feezes SO well and I have NEVER made this for anyone and not been asked for the recipe. It is an absolute staple in our household. - 15 Feb 2004 (Review from Allrecipes US | Canada)
I thought this was pretty good...I used boneless breasts, and cannot figure out how you could cook this using only 2 c. of liquid as it calls for (hence, I increased both.)This did work out well to make it ahead of time (last night)and toss it in the oven an hour before I needed it (today.) - 21 Jan 2002 (Review from Allrecipes US | Canada)