Wild Rice Casserole

• 2 (3 lb. each) fryers
• 1 c. water
• 1 c. dry sherry
• 1 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1 medium onion, sliced
• 1/2 c. sliced celery
• 1 lb. fresh mushrooms
• 1/4 c. butter
• 2 (6 oz.) pkg. long grain and wild rice mix
• 1 c. dairy sour cream
• 1 can cream of mushroom soup
• 1 can water chestnuts, sliced

1. Place chickens in large kettle.
2. Add water, sherry, salt, curry, onion and celery.
3. Bring to boil, cover, reduce heat and simmer 1 hour.
4. Remove chicken; cool.
5. Strain broth.
6. Cool.
7. Cut chicken into bite size pieces.
8. Slice mushrooms and saute in butter.
9. Reserve some slices for garnish.
10. Follow package directions for rice, using chicken broth for part of liquid. Combine ingredients in large casserole.
11. Arrange reserved mushrooms on top.
12. Cover and refrigerate.
13. To heat, bake at 350u0b0 for 1 hour.

fryers, water, sherry, salt, curry powder, onion, celery, fresh mushrooms, butter, long grain, sour cream, cream of mushroom soup, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491284 (may not work)