Chicken And Wild Rice Casserole

• 6 lb. whole chickens
• 1 c. water
• 1 c. dry sherry
• 1 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1 medium onion, sliced
• 1 can mushroom soup
• 1/2 c. sliced celery
• 1 lb. mushrooms
• 2 pkg. long grain wild rice with seasoning
• 1/4 c. butter
• 1 c. sour cream

1. Place chickens in a deep kettle.
2. Add water, sherry, salt, curry powder, onion and celery.
3. Bring to a boil and cover tightly.
4. Reduce heat; simmer 1 hour.
5. Remove from heat and strain broth.
6. Refrigerate chicken and broth at once.
7. When chicken is cool enough to handle, remove meat, discard skin and bones; cut into bite size pieces.
8. Saute mushrooms in butter.
9. Remove fat from chicken broth and measure broth.
10. Follow package directions for cooking rice, including seasoning packet, using chicken broth as the liquid.
11. Add water if there is not enough broth.
12. Mix sour cream with undiluted mushroom soup, then add chicken, cooked rice and mushrooms.
13. Mix all ingredients together and put in a greased casserole.
14. Bake at 350u0b0 for 1 hour.

whole chickens, water, sherry, salt, curry powder, onion, mushroom soup, celery, mushrooms, long grain wild rice, butter, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327618 (may not work)