Chicken Mushroom and Wild Rice Casserole

Recipe by littleturtle
READY IN: 1hr 45mins




  • Melt butter over medium heat; sauté onion, carrot, celery, and garlic in butter with curry powder until vegetables are tender (3-5 minutes).
  • Add the water, chicken, pepper, and poultry seasoning; bring to a boil.
  • Reduce heat to low, and simmer, covered, until chicken is tender (40 minutes).
  • Preheat oven to 350°F.
  • 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).
  • In another skillet, melt butter, and sauté mushrooms and artichokes until tender (10 minutes).
  • Combine rice, mushroom/artichoke mixture, sour cream, soup, and salt with chicken/veg mixture in casserole.
  • Bake, covered, for 20-25 minutes.