Yield: 12 Servings
|4 \N||(3-lb) chickens; cut up|
|2 cups||Dry sherry|
|1 teaspoon||Curry powder|
|2 mediums||Onions; sliced|
|1 cup||Chopped celery|
|2 pounds||Fresh mushrooms|
|4 packs||(6-oz) wild & long-grain rice|
|2 cups||Sour cream|
|½ cup||Chopped onion|
|½ cup||Diced celery|
|2 cans||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 <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .