Prepare wild rice mix according to package directions. This casserole is best if the rice is not overdone as it will cook a bit more as the casserole bakes. Watch it carefully and pull it as soon as it’s done.
Meanwhile, saute onions and celery (in a large pan) in the butter until they are softened. Add the soup, sour cream, wine, water chestnuts and curry and warm through. Add in the poultry and the prepared wild rice and gently stir.
Place in casserole and bake at 350 degrees for 25 – 35 minutes, stirring once, if desired, about halfway through. After stirring, top with chopped or slivered almonds or chopped pecans if using.
Per Serving: 343 Calories; 15g Fat (39.7% calories from fat); 18g Protein; 32g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 689mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
Keywords: Almonds, Bargain Meal of the Week, Canned Soup, Casserole, Chicken, leftover Chicken, nuts, Pecans, Rice, Turkey, Turkey Leftovers, water chestnuts, Wild Rice, Wine