Chicken & wild rice

Yield: 12 Servings

Measure Ingredient
4 (3-lb) chickens; cut up
2 cups Water
2 cups Dry sherry
3 teaspoons Salt
1 teaspoon Curry powder
2 mediums Onions; sliced
1 cup Chopped celery
2 pounds Fresh mushrooms
½ cup Butter
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, .

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