Chicken Casserole Dinner

• 1 (1 3/8 oz.) pkg. dehydrated onion soup
• 1 pt. sour cream
• 3 (2 1/2 lb.) frying chickens, chopped
• 2 c. dry sherry
• 1 c. water
• 1 tsp. salt
• dash of pepper
• 1/2 tsp. dried basil
• pinch of thyme
• 1 tsp. curry powder
• 6 Tbsp. minced fresh parsley
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 1/2 c. uncooked wild rice

1. Blend dry soup into sour cream and let stand 2 hours.
2. Place chicken in roasting pan, pour sherry and water over it.
3. Sprinkle with seasonings and parsley, cover roaster tightly.
4. Bake at 300u0b0 for 1 1/2 hours, or until meat falls off the bones.
5. Remove from pan to cool.
6. Strain juices from pan into a saucepan and simmer until reduced to 1 1/2 cups.
7. Blend in mushroom soup until smooth and heat a few minutes.
8. Slowly combine with canned soup and sour cream mixture.
9. The cream will not curdle if you blend slowly, pouring hot liquid into cream mixture a little at a time.
10. Cook rice according to directions.
11. Skin and bone cooled chicken, cut into bite-size pieces.
12. Combine with rice and turn into buttered casserole.
13. Pour sauce over and toss lightly.
14. Heat, uncovered, before serving, at 250u0b0 for 30 minutes.
15. Freezes beautifully. Yields 12 servings.

onion soup, sour cream, frying chickens, sherry, water, salt, pepper, basil, thyme, curry powder, parsley, cream of mushroom soup, wild rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259649 (may not work)