Chicken Rice Casserole

• 1 pkg. onion soup mix
• 1 pt. sour cream
• 3 fryers, cut up
• 1/2 c. sherry (can add 1 c.)
• 1 c. water
• 1 tsp. salt
• pepper
• 1/2 tsp. basil
• pinch thyme
• 1/2 tsp. curry powder
• 3 Tbsp. dried parsley
• 1 can mushroom soup
• 1 1/2 c. long grain rice

1. Mix onion soup with sour cream.
2. Mix well and let stand for 2 hours.
3. Arrange fryers in roasting pan; pour over chicken the sherry, water, salt, pepper, basil, thyme and parsley.
4. Cover tightly with foil and bake at 300u0b0 for 1 1/2 hours or until chicken falls off bones.
5. Cool, strain liquid and let simmer to reduce to 1 1/2 cups.
6. Add mushroom soup.
7. Combine sour cream mixture with liquid.
8. Cook rice; cut chicken in bite size pieces and combine with rice.
9. Pour soup mixture over rice and chicken; toss lightly. Heat 30 to 40 minutes in 300u0b0 to 325u0b0 oven.
10. Serves 10 to 12 people.

onion soup mix, sour cream, fryers, sherry, water, salt, pepper, basil, thyme, curry powder, parsley, mushroom soup, long grain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530621 (may not work)