Chicken-Wild Rice Casserole

• 3 lb. chicken pieces
• 2 c. water
• 1 medium onion, grated
• 1/2 c. dry sherry
• 1/2 tsp. curry powder
• 2 tsp. salt
• 1 stalk celery
• 1 lb. fresh mushrooms, sliced
• 1/4 c. butter
• 3 c. water
• 2 pkg. (6 oz. each) long grain wild rice
• 1 can mushroom soup, undiluted
• 1 c. sour cream

1. Combine chicken pieces, water, onion, sherry, curry powder, salt and celery.
2. Simmer for 1 hour.
3. Cool; remove chicken. Strain and reserve broth.
4. Remove skin and bones from chicken. Cut in bite-size pieces.
5. Saute mushrooms in butter; drain.
6. Add water to broth and boil wild rice until tender; don't drain.
7. Mix with chicken, mushrooms, mushroom soup and sour cream.
8. Pour into 4-quart casserole dish and bake at 350u0b0 for 1 hour.

chicken pieces, water, onion, sherry, curry powder, salt, celery, fresh mushrooms, butter, water, long grain wild rice, mushroom soup, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=607323 (may not work)