Chicken And Wild Rice

• 1 1/4 ounces onion soup mix (can use Copycat Lipton's Onion Soup Mix #24952)
• 2 cups sour cream
• 6 ounces uncle ben's long grain and wild rice blend
• 12 chicken breasts
• 2 cups dry sherry
• 1 cup water
• 1 teaspoon salt
• 1 dash pepper
• 1/2 teaspoon basil
• 1 pinch thyme
• 1 teaspoon curry powder
• 6 tablespoons chopped flat-leaf Italian parsley
• 10 3/4 ounces cream of mushroom soup
• 1/2 cup toasted almond (or to preference)

1. Combine onion soup mix and sour cream and let stand for 2 hours.
2. Cook long grain and wild rice according to package, approximately 30 minutes required.
3. Combine sherry, water, and seasonings and bring to a boil.
4. Add chicken and simmer for 20 minutes.
5. Strain chicken and reserve broth. Cut chicken into bite-size pieces.
6. Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup.
7. Blend in onion soup mixture that has been standing for 2 hours.
8. Combine rice and chicken pieces and pour into a buttered casserole dish. Pour sauce on top and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.
9. Top with toasted almonds.
10. Can be frozen.

onion soup, sour cream, uncle bens, chicken breasts, sherry, water, salt, pepper, basil, thyme, curry powder, flatleaf italian parsley, cream of mushroom soup, toasted almond

Taken from www.food.com/recipe/chicken-and-wild-rice-326532 (may not work)