Chicken and Wild Rice Casserole

Ingredients

• 16 ounce mushrooms drained sliced canned
• 1 cup celery chopped
• 3 pounds chicken breast halves bone-in with skin
• 10.8 ounce cream of mushroom soup canned
• 1 teaspoon curry powder 
• 1 cup cooking wine dry white
• 1  onion sliced
• 12 ounce rice mix long grain wild
• 1.5 teaspoons salt 
• 1 cup cup heavy whipping cream sour
• 1 cup water 

Equipment

• bowl
• oven
• pot
• baking pan

Directions

1. Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour.
2. Remove from heat, strain (reserving broth), and refrigerate to cool.
3. Remove chicken meat from bone, and cut into bite size pieces.
4. Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.
5. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
6. In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.
7. Bake at 350 degrees F (175 degrees C) for 1 hour.