New England Chicken And Wild Rice(Delicious)

• 2 (3 lb.) fryer chickens
• 3 c. water
• 1 1/2 tsp. salt
• 1 medium onion, sliced
• 1/2 c. celery, sliced
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 lb. fresh mushrooms
• 1/4 c. butter
• 2 (6 oz.) pkg. long grain and wild rice with seasonings
• 1 c. sour cream

1. Place chicken, water, salt, onion and celery in pot and bring to boil.
2. Simmer 1 hour.
3. Strain broth.
4. Refrigerate broth and chicken.
5. Remove chicken from bones and cut into bite-size pieces. Saute mushrooms in butter until light golden brown.
6. Use broth for cooking rice, following package directions for firm rice. Combine chicken, rice and mushrooms in 4-quart casserole.
7. Blend sour cream and undiluted soup.
8. Toss together with chicken mixture.
9. Bake at 350u0b0 for about 1 hour.
10. Serves 8 to 10.

fryer chickens, water, salt, onion, celery, cream of mushroom soup, fresh mushrooms, butter, long grain, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515722 (may not work)