Title: Chicken & Wild Rice
Categories: Poultry
Yield: 12 Servings

4 (3-lb) chickens; cut up
2 c Water
2 c Dry sherry
3 ts Salt
1 ts Curry powder
2 md Onions; sliced
1 c Chopped celery
2 lb Fresh mushrooms
1/2 c Butter
4 pk (6-oz) wild & long-grain
-rice
2 c Sour cream
1/2 c Chopped onion
1/2 c 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 bite-size 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 4-qt casserole & decorate
top with reserved mushrooms. May be frozen until needed. Bake at 350 for 1
hour (15 min more if frozen). 10-12.

MRS WILLIAM U. (JANE) PILAND

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