Recipe - Chicken And Wild Rice

4 (3lb) chickens; cut up
2 cup Water
2 cup Dry sherry
3 teaspoon Salt
1 teaspoon Curry powder
2 md Onions; cut or sliced up
1 cup Chopped celery
2 pound Fresh mushrooms
One half cup Butter
4 pack (6oz) wild & longgrain
rice
2 cup Sour cream
One half cup Chopped onion
One half cup Diced celery
2 cn Undiluted mushroom soup

Place chicken in large pot with water, sherry, salt, curry, onion & celery.
Bring to boil, cover tight & simmer 1 hour. Remove from heat. Drain
chicken; strain & remove broth. Use broth for cooking liquid for rice (3
cups broth to 1 cup water) following package directions. Stir in additional
onion & celery, cook as directed for firm rice. Discard chicken skins,
remove meat from bone, cut in bitesize pieces. Wash & dry mushrooms. Slice
all but 8 mushrooms & sauce in butter until golden. Drain & set aside. When
rice is cooked, fluff with fork & allow to cool completely. Mix sour cream
& soup. When rice is cool, add to chicken & mushrooms in large bowl. Gently
mix, then fold in sour cream mixture. Spoon into 4qt casserole & decorate
top with reserved mushrooms. May be frozen until needed. Bake at 350 for 1
hour (15 min more if frozen). 1012.

MRS WILLIAM U. (JANE) PILAND

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.