Author
Cathy Ousawe
Recipe
| Measurements | Ingredients |
|---|---|
| 2(3/4) | Chickens |
| 1cup | Water |
| 1cup | Dry Sherry |
| 1/2teaspoon | Salt |
| 1tablespoon | Curry Powder |
| 1Medium | Onion |
| 1Package | Wild Rice(Uncle Ben’s) |
| 1/2cup | Celery |
| 1cup | Fresh Mushrooms |
| 1/4cup | Butter |
| 1Can | Cream of Mushroom Soup |
| 1cup | Sour Cream |
| 1/4Pound | Butter |
Instructions
- Cook chicken with the water, sherry, salt, curry, onion, and celery - tightly covered - until tender. Remove chicken and save broth.
- Slash mushrooms and saute in 1/4 cup butter.
- Mix sour cream with mushroom soup and set aside.
- Use chicken broth to cook rice, as directed on package, and add 1/4 cup butter.
- Cut chicken into bite-size pieces.
- Toss chicken, rice, mushrooms, and soup mixture.
- Put in well-greased casserole dish.
- Bake 1 hour at 350°F. Freezes well.
Note
Serves 8
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