Naturally, it all starts with the ingredaments. You will need six boneless, skinless chicken breast halves, 1-1/2 cups of chicken broth, 1/2 cup dry white wine, 1-1/2 tsp salt, 1/8 tsp pepper, 1/2 tsp curry powder, 1 medium onion, chopped, 2 ribs of celery, sliced, 12 ounces of mushrooms, sliced, 4 tbsps butter, 1 package of Uncle Ben's Long Grain and Wild Rice, 1 cup sour cream, 1 can cream of chicken soup, and 1/2 cup sliced almonds:
Start by browning the chicken breasts:
While that's going on, chop up the onions and celery:
Toss that in with the breasts to sautee a bit:
Next, combine the chicken broth with the wine, salt, pepper and curry powder, and add it to the browned chicken and sauteed vegetable in an oven-safe casserole dish (large) and cover and simmer for about 30 minutes.
then heat the butter in a skillet:
and toss in the mushrooms, sauteeing them over medium heat until lightly browned:
Remove the chicken, vegetables and broth from the heat, separate and let cool:
Cut the chicken into bite-sized pieces. Use the broth as the liquid to cook the wild rice, per package instructions. If not enough broth is left to meet the instructions, add a little water:
While you're waint for the rice to cook, stir together the soup and sour cream:
Combine the chicken and vegetables:
Stir in the mushrooms:
Stir in the rice once cooked:
Mix it all up right:
While you're stirring shit in, stir in the soup-sour cream mix:
Top that stuff with the slivered almonds and bake it covered for 45 minutes. Then uncover it and bake it for 15 more minutes. If it seems to be drying out, add a little water:
It is most excellent. Bon appetit.
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