Recipe - Chicken-Wild Rice Casserole

4 (up to)
6 Chicken breast halves
1 cup Water
1 cup Sherry
1 One half teaspoon Salt
Pepper to taste
One half teaspoon Curry powder
1 md Onion; cut or sliced up
2 Ribs celery; cut or sliced up
12 ounce Fresh mushrooms; cut or sliced up
One half Stick butter
1 pack (6oz) Uncle Ben's long
grain and wild rice with
seasonings
1 cup Sour cream
1 cn (10.75oz) cream of chicken
soup
One half cup Slivered almonds

Boil chicken in water seasoned with sherry, salt, pepper, curry powder,
onion and celery, Cover and bring to a boil. Reduce heat and simmer for at
least 1 hour. Remove from heat and strain, reserving broth. Bone and skin
the chicken breasts and cut meat into bitesized pieces. Saut‚ mushrooms in
butter. Cook rice according to the directions on the package, using the
reserved broth as part of the liquid for cooking rice. Combine chicken,
mushrooms and rice in a 3 quart casserole. Add sour cream and cream of
chicken soup. Mix well. Top with slivered almonds. Bake, covered, for 1
hour at 350ø. Uncover for the last 15 minutes of cooking. Yield: 8 to 10
servings.

BETH JACKSON

(MRS. DOUGLAS W.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.