Chicken Wild Rice Casserole

• 2 whole broiler/fryer chickens (3 lb. each)
• 1 c. water
• 1 c. dry sherry
• 1 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1 medium onion, chopped
• 1/2 c. sliced celery
• 1 lb. fresh mushrooms
• 1/4 c. butter or margarine
• 2 pkg. (6 oz.) long grain and wild rice with seasonings (Uncle Ben's)
• 1 c. sour cream
• 1 can condensed cream of mushroom soup

1. Place chicken in deep kettle.
2. Add water, sherry, salt, curry powder, onion and celery.
3. Bring to a boil, cover tightly.
4. Reduce heat; simmer 1 hour.
5. Remove from heat; strain broth and save. Refrigerate chicken and broth at once.
6. When chicken is cooled, remove meat from bones; discard skin.
7. Cut into bite size pieces. Wash mushrooms; pat dry.
8. Saute in butter until golden brown. (Reserve enough to circle top of casserole.)
9. Measure chicken broth.
10. Use as part of liquid for cooking rice.
11. Following package for firm rice.
12. Combine chicken, rice and mushrooms not reserved for top in 3 1/2 or 4-quart casserole.
13. Blend sour cream and undiluted mushroom soup.
14. Toss together with chicken mixture. Arrange reserved mushrooms in circle on top of casserole.
15. Cover; refrigerate if desired.
16. (Can be baked immediately.)
17. To heat, bake in 350u0b0 oven for 1 hour.
18. Makes 8 to 10 servings.

water, sherry, salt, curry powder, onion, celery, fresh mushrooms, butter, long grain, sour cream, condensed cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=952820 (may not work)