Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | (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, .