Chicken And Wild Rice Casserole

• 1 pkg. onion soup mix
• 1 pt. sour cream
• 5 lb. chicken breasts (3 lb. if boneless)
• 2 c. sherry
• 1 c. water
• 1 tsp. salt
• 3 Tbsp. parsley flakes
• pepper
• 1/2 tsp. basil
• 1 tsp. curry
• 1 can cream of mushroom soup
• 1 1/2 c. wild rice

1. Add soup mix to sour cream; let stand 2 hours.
2. Place chicken in a roasting pan.
3. Pour sherry, water, salt, parsley flakes, pepper, basil and curry over chicken.
4. Cover tightly and bake at 300u0b0 for 1 1/2 to 2 hours (less if boneless breasts).
5. Remove chicken.
6. Cool.
7. Strain liquid and reduce to 1 1/2 cups.
8. Add soup and let simmer.
9. Remove from heat and slowly add to sour cream. Cook rice as package directs.
10. Cut and pull chicken into bite size hunks; add to wild rice.
11. Butter a large casserole.
12. Put in rice and chicken.
13. Pour sauce over; mix well but lightly.
14. Heat at 300u0b0 for 30 minutes or until bubbly.
15. If you make it beforehand, remove from refrigerator 1 1/2 hours before cooking.

onion soup mix, sour cream, chicken breasts, sherry, water, salt, parsley flakes, pepper, basil, curry, cream of mushroom soup, wild rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436576 (may not work)